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Cheddar-Jalapeno Corn Sticks
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Makes 14 corn sticks
|1 cup yellow cornmeal|
|1 tsp. sugar|
|1/2 tsp. baking soda|
|1/2 tsp. salt|
|1 cup buttermilk, well-shaken|
|4 oz. or 1 cup extra-sharp cheddar, coarsely grated|
|1/4 cup scallion, finely chopped(white and pale green parts only)|
|1 Tbsp. pickled jalapenos, finely chopped and drained|
|1/2 stick or 4 Tbsp. unsalted butter, melted|
- 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.
- 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.
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