Cheddar Jalapeño Corn Sticks |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
1 cup yellow cornmeal |
1 teaspoon sugar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup well-shaken buttermilk |
1 large egg |
1/4 pound coarsely grated extra-sharp cheddar (1 cup) |
1/4 cup finely chopped scallion (white and pale green parts only) |
1 to 2 tablespoons finely chopped drained pickled jalapeños |
1/2 stick (1/4 cup) unsalted butter, melted |
Directions:
1. Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
2. 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.
3. 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).
4. Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
5. *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).
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