Cayenne-cheddar Cornbread Sticks

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 14
• 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

Recipe

• 1 set oven to 425°f.
• 2 brush the molds with oil and place into the oven while preparing the batter.
• 3 meanwhile in a bowl mix together the first 7 dry ingredients.
• 4 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.
• 5 add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
• 6 carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
• 7 bake for about 18-20 minutes or until the corn sticks test done.
• 8 cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.