1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 lb 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 jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7
(5- by 1 1/2-inch) molds, or a well-seasoned 9-inch cast-iron skillet
Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick
pans in oven 10 minutes.
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk
together buttermilk and egg in another bowl, then add to cornmeal mixture
along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter,
stirring until just combined.
Remove pans from oven and divide remaining 2 tablespoons butter among molds.
Quickly divide batter among molds (about 3 tablespoons each)and bake until tops
are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15
to 20 minutes if using skillet).
Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
Serve warm.
Makes 14 corn sticks or 1 (9-inch) round loaf.
Gourmet - November 2003; originally published February 2001
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