Directions:
- Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
- Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
- *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 127.94 Kcal (536 kJ) | ||
| Calories from fat | 89.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.94g | 15% | |
|---|---|---|---|
| Cholesterol | 39.87mg | 13% | |
| Sodium | 230.05mg | 10% | |
| Potassium | 38.83mg | 1% | |
| Total Carbs | 7.27g | 2% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.69g | 3% | |
| Protein | 2.91g | 6% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.4mg | 2% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 404.4 Kcal (1693 kJ) | ||
| Calories from fat | 282.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.43g | 15% | |
|---|---|---|---|
| Cholesterol | 126.01mg | 13% | |
| Sodium | 727.14mg | 10% | |
| Potassium | 122.73mg | 1% | |
| Total Carbs | 22.97g | 2% | |
| Sugars | 1.04g | 1% | |
| Dietary Fiber | 2.17g | 3% | |
| Protein | 9.18g | 6% | |
| Vitamin C | 4.1mg | 2% | |
| Vitamin A | 0.3mg | 3% | |
| Iron | 1.1mg | 2% | |
| Calcium | 110mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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