Recipe courtesy of Gourmet Magazine
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Total:
35 min
Prep:
20 min
Cook:
15 min
Yield:
14 corn sticks or 1 (9-inch)

Ingredients

Directions

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, jalapenos, 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. 

Cook's Note

If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

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