Jalapeno Cheddar Corn Sticks

By á-47

Ingredients

• 2 Tbsp. butter, melted, plus more for pan
• 2/3 cup yellow cornmeal
• 1/4 cup flour
• 3/4 tea. baking powder
• 1/2 tea. sugar
• 1/8 tea. baking soda
• 1/4 tea. salt
• 1 egg, lightly beaten
• 1/2 cup milk
• 1/4 cup plus 1 Tbsp. honey, plus extra for drizzling
• 2 large jalapenos, seeded and diced
• 1/2 cup shredded cheddar

Preparation

Step 1

Heat oven to 375 degrees and butter a corn-stick pan.

In a bowl combine the cornmeal, flour, baking powder, sugar, baking soda and salt. In another bowl whisk together the egg, milk, honey and melted butter. Add the dry mixture to the wet mixture, stirring until smooth. gently fold the diced jalapenos and cheese into the batter.

Fill each corn mold about 2/3s full. Bake until golden brown, 20-25 minutes. Remove corn cakes from pan and drizzle with extra honey.