Cheddar Jalapeño Corn Sticks

Name: Cheddar Jalapeño Corn Sticks
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; 1/4 pound 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 (1/4 cup) 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

Cheddar Jalapeño Corn Sticks was pinched from <a href="https://www.epicurious.com/recipes/food/views/cheddar-jalapeno-corn-sticks-108741" target="_blank" rel="noopener">www.epicurious.com.</a>

INGREDIENTS

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1 cup yellow cornmeal

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1 teaspoon sugar

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1/2 teaspoon baking soda

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1/2 teaspoon salt

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1 cup well-shaken buttermilk

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1 large egg

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1/4 pound coarsely grated extra-sharp Cheddar (1 cup)

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1/4 cup finely chopped scallion (white and pale green parts only)

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1 to 2 tablespoons finely chopped drained pickled jalapeños

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1/2 stick (1/4 cup) unsalted butter, melted

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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

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