Cheddar-Jalapeno Corn Sticks

Directions

1. 1
   Preheat oven to 425°F.
2. 2
   Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
3. 3
   Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
4. 4
   Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapenos, and 2T butter, stirring, until just combined.
5. 5
   Remove pans from oven and divide remaining 2 T butter along corn stick molds.
6. 6
   Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
7. 7
   (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
8. 8
   Serve warm.