Ingredients

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

　　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 pound 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

　　

Step 1

Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in 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, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.

　　

Step 3

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).

　　

Step 4

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

　　

Step 5

*Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).