Cayenne-Cheddar Cornbread Sticks - cooking recipe

Ingredients

1 cup yellow cornmeal
1 cup flour
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
14 1/2 teaspoons cayenne pepper
1 small jalapeno pepper, seeded and finely chopped (optional)
1 1/4 cups buttermilk
1/4 cup melted butter, cooled
1 large egg
1 1/4 cups old cheddar cheese

Preparation

Set oven to 425\u00b0F.
Brush the molds with oil and place into the oven while preparing the batter.
Meanwhile in a bowl mix together the first 7 dry ingredients.
In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
Bake for about 18-20 minutes or until the corn sticks test done.
Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.