Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Yellow cornmeal

  2. 1 teaspoon 5ml Sugar

  3. 1/2 teaspoon 2 1/2ml Baking soda

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1 cup 237ml Well-shaken buttermilk

  6. 1 cup 198g / 7oz Egg (large)

  7. 4 oz 113g Coarsely-grated extra-sharp cheddar - - (abt 1 cup)

  8. 1/4 cup 36g / 1 1/3oz Finely-chopped scallions

  9. (both white and pale green parts)

  10. 1 tablespoon 15ml Finely-chopped drained pickled jalapeños - - (to 2)

  11. 2 tablespoons 30ml Unsalted butter - (1/4 stick) - melted, plus

  12. 2 tablespoons 30ml Unsalted butter - (1/4 stick)

  13. Special Equipment

  14. 2 Well-seasoned cast-iron cornstick pans,

  15. Each with 7 (5" by 1 1/2") molds or a

  16. Well-seasoned 9-inch cast-iron skillet

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes.

  2. 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, jalapeños, and 2 tablespoons butter, stirring, until just combined.

  3. Remove pans from oven and divide remaining 2 tablespoons butter among cornstick 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.

  4. Cool cornsticks in pans 3 to 5 minutes before removing from molds. Serve warm.

  5. This recipe yields 14 corn sticks.

Comments

882,796
Send feedback