Cheddar-Jalapeno Corn Sticks - cooking recipe

Ingredients

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

Preparation

Preheat oven to 425\u00b0F.
Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 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 2T butter, stirring, until just combined.
Remove pans from oven and divide remaining 2 T butter along corn stick molds.
Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
(If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
Serve warm.