Mini Pepperoni-Cheddar Corn Sticks |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These go great with a bowl of chowder! Ingredients:
vegetable oil cooking spray |
3/4 cup yellow cornmeal, plus |
2 tablespoons yellow cornmeal |
1/3 cup all-purpose flour |
2 teaspoons sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon ground cumin |
1/8 teaspoon salt |
3/4 cup yellow cheddar cheese, grated |
1/2 cup fresh corn or 1/2 cup frozen corn, thawed if frozen |
1 1/2 ounces pepperoni, sliced and finely chopped |
1/4 cup fresh cilantro, chopped |
1 cup buttermilk, well-shaken |
6 tablespoons butter, melted and cooled |
1 large egg |
Directions:
1. Preheat oven to 450°F and arrange rack in center. Generously coat 3 cast-iron mini corn-stick pans (seven 1 oz. sticks per pan) with cooking spray. Heat pans in oven while making batter.
2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl. Add cheese, corn, pepperoni and cilantro; toss until combined well. Whisk together buttermilk, butter and egg in a medium bowl. Pour buttermilk mixture into cornmeal mixture and stir until combined well.
3. Carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section. Immediately return to oven.
4. Bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes. Using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool. Wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter. Serve warm.
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