Cheddar-Jalapeno Corn Sticks

Makes 14 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
• 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 jalapenos
• 1/2 stick (4 tablespoons) unsalted butter, melted

Directions

1. Preheat oven to 425 degrees. 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.
2. 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.
3. Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

recipe from: Gourmet Magazine, 07/16/03