The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste.
Provided by Kittencalrecipezazz
Categories Breads
Time 30m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 425°F.
- Brush the molds with oil and place into the oven while preparing the batter.
- Meanwhile in a bowl mix together the first 7 dry ingredients.
- 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.
- Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
- Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
- Bake for about 18-20 minutes or until the corn sticks test done.
- Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.
Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 4.9, Cholesterol 37.1, Sodium 364.6, Carbohydrate 20.8, Fiber 1.4, Sugar 6.1, Protein 6
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