[CH] Recipe

Uncle Steve (UncleSteve@ushotstuff.com)
Tue, 20 Feb 2001 17:56:26 -0500

This came in the mail today.

CHEDDAR JALAPENO CORN STICKS

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       oz coarsely grated extra-sharp Cheddar (1 cup)
1/4     cup finely chopped scallion (white and pale green parts only)
1-2     tablespoons finely chopped drained pickled jalapenos
1/2     stick (4 tablespoons) unsalted butter, melted

Special equipment:  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

Preheat oven to 425F. 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.

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

Enjoy the heat,
Steve

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