SPICE OF LIFE
	HOME  :: SALSA AND DIPS :: DRINKS :: DESSERTS :: SOUPS & STEWS :: MAIN COURSE :: HOT SAUCE
	CHEDDER JALAPENO CORN STICKS 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 oz coarsely grated extra-sharp Cheddar (1 cup) 1/4 cup finely chopped scallion (white and pale green parts only) 2 tablespoon finely chopped drained pickled jalapenos -- (1 to 2) 1/2 stick (4 tablespoons) unsalted butter, melted Preheat oven to 425F. Heat pans in middle of oven 10 minutes. 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, jalapenos, and 2 tablespoons butter, stirring, until just combined. Mold into sticks on pans 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. Cool corn sticks in pans 3 to 5 minutes before removing
	BACK TO APPETIZERS