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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

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 ja

1/2

stick , (4 tablespoons) unsalted butter, melted

1

Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5-by

2

/2-inch) mold, or a well-seasoned 9-inch cast iron skillet.

3

Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes. Whisk

4

together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together

5

buttermilk and egg in another bowl and add cornmeal mixture with cheddar,

6

scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.

7

Remove pans from oven and divide remaining 2 tablespoons butter among corn stick

8

molds. Quickly divide batter among molds (about 3 tablespoons each) and bake

9

until a tester comes out clean and tops are golden, 12 to 15 minutes. Cool corn

10

sticks in pans 3 to 5 minutes before removing from molds. Serve warm. Note: If

11

using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (17 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 4 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1034.29

Calories From Fat (49%)

502.95

% Daily Value

Total Fat 57.32g

88%

Saturated Fat 32.67g

163%

Cholesterol 317.81mg

106%

Sodium 2377.5mg

99%

Potassium 803.03mg

23%

Total Carbohydrates 110.13g

37%

Fiber 8.91g

36%

Sugar 16.93g

 

Protein 24.78g

50%