Cheddar Jalapeño Corn Sticks

Ingredients

• 0.5 teaspoon baking soda 
• 1 cup buttermilk well-shaken
• 1 cup coarsely cheddar extra-sharp grated
• 1 large eggs 
• 1 tablespoons jalapeño peppers drained finely chopped
• 0.5 teaspoon salt 
• 0.3 cup scallion white green finely chopped ( and pale parts only)
• 1 teaspoon sugar 
• 0.3 cup butter unsalted melted
• 1 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk
• skewers

Directions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Heat corn-stick pans in oven 10 minutes.
3. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
4. 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.
5. 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).
6. Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
7. Serve warm.
8. *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).