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 ~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~ Uncle Steve's HOT Stuff Anything & Everything about Chiles http://usHOTstuff.com/ FREE HOT Stuff Give-A-Way http://usHOTstuff.com/GiveAway.htm ~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~