Ingredients Of Jalapeno Cheese Fingers

  • 1 Cup Yellow cornmeal
  • 1 tsp Sugar
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 Cup Buttermilk (well-shaken)
  • 1 Egg
  • 1/4 pound Cheddar (extra sharp), grated
  • 1/4 Cup Scallion (white and pale green parts only), finely chopped
  • 1-2 Tbsp Pickled jalapenos (drained), finely chopped
  • 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)

 

How to Make Jalapeno Cheese Fingers

  • 1.Put oven rack in middle position and preheat oven to 218°C. Heat corn-stick pans in oven 10 minutes.
  • 2.Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  • 3.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.
  • 4.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).
  • 5.Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.