Name: Cheddar & Jalapeño Corn Sticks
Cook time: 15 minutes
Total time: 35 minutes
Yield: Makes 14 corn sticks or 1 (9-inch) loaf of corn bread
Ingredients: 1 cup yellow cornmeal; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup well-shaken buttermilk; 1 large egg; 4 ounces coarsely grated extra-sharp Cheddar (1 cup); 1/4 cup finely chopped scallion (white and pale green parts only); 1 to 2 tablespoons finely chopped drained pickled jalapeños; 1/2 stick (4 tablespoons) unsalted butter, melted; 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet

Cheddar & Jalapeño Corn SticksRomulo Yanes

Cooks' note:

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

Recipe notes

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