Active Time

　　15 minutes

　　Total Time

　　35 minutes

　　

Ingredients

Makes 14 corn sticks or 1 (9-inch) loaf of corn bread

　　1 cup yellow cornmeal

　　1 teaspoon sugar

　　1/2 teaspoon baking soda

　　1/2 teaspoon salt

　　1 cup well-shaken buttermilk

　　1 large egg

　　4 ounces 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 (4 tablespoons) 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

　　

Step 1

Preheat oven to 425°F. Heat pans in middle of oven 10 minutes.

　　

Step 2

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, jalapeños, and 2 tablespoons butter, stirring, until just combined.

　　

Step 3

Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.

　　

Step 4

Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

　　Cooks' note:

　　If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.