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Cayenne-Cheddar Cornbread Sticks

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“The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste.”
READY IN:
30mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 425°F.
  2. Brush the molds with oil and place into the oven while preparing the batter.
  3. Meanwhile in a bowl mix together the first 7 dry ingredients.
  4. In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
  5. Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
  6. Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
  7. Bake for about 18-20 minutes or until the corn sticks test done.
  8. Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.

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