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Cheddar-Jalapeño Corn Sticks


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  • 1 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 large egg
  • 4 ounces coarsely-grated extra-sharp cheddar (1 cup)
  • 1/4 cup finely-chopped scallion, white/pale green parts
  • 1 tablespoons finely-chopped drained pickled jalapeños - (to 2)
  • 4 tablespoons unsalted butter - (1/2 stick) melted


Servings 14


Step 1

Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) mold, or a well-seasoned 9-inch cast-iron skillet.

Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes.

Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.

Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.

Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm. Note: If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

This recipe yields 14 corn sticks or 1 (9-inch) loaf of cornbread.

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