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Cheddar-Jalapeno Corn Sticks

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READY IN:
30mins
YIELD:
14 corn sticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F.
  2. Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
  3. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  4. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
  5. Remove pans from oven and divide remaining 2 T butter along corn stick molds.
  6. Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  7. (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  8. Serve warm.

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