Level: Easy
Yield: 14 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 14 servings)
Calories: 133
Total Fat: 9 g
Saturated Fat: 5 g
Carbohydrates: 9 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 4 g
Cholesterol: 37 mg
Sodium: 146 mg
Total: 50 min
Prep: 20 min
Cook: 30 min
- 6 tablespoons unsalted butter (2 tablespoons melted)
- 1 small red jalapeno pepper, seeded and finely chopped
- 2 scallions, thinly sliced
- 1 clove garlic, minced
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 1 cup buttermilk, shaken
- 1 large egg
- 1 cup grated sharp cheddar cheese
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- Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to warm for at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it starts to foam. Add the jalapeno, scallions, and garlic. Cook until softened, about 2 to 3 minutes. Season with a pinch of salt. Remove from heat and let cool slightly.
- In a large bowl, mix together the cornmeal, flour, sugar, baking soda, and 1/2 teaspoon salt. In a small bowl, lightly whisk the buttermilk and egg until blended. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the mixtures together just until combined. Add the jalapeno mixture and any butter remaining in the pan to the bowl. Stir in the cheddar cheese until everything is well incorporated (the batter will be thick).
- Take the hot pans out of the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter evenly among the molds, then return the pans to the oven and bake for 10 to 12 minutes, until the sticks are lightly golden and springy when touched.
Photograph by David Malosh
Courtesy of Recipe Iseasy Magazine
