Directions:
- Preheat oven to 425°F.
- 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.
- 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, jalapeños, and 2T butter, stirring, until just combined.
- Remove pans from oven and divide remaining 2 T butter along corn stick molds.
- 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.
- (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.
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.61 Kcal (342 kJ) | ||
| Calories from fat | 46.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 24.54mg | 8% | |
| Sodium | 160.97mg | 7% | |
| Potassium | 36.77mg | 1% | |
| Total Carbs | 7.25g | 2% | |
| Sugars | 0.32g | 1% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.16g | 4% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.3mg | 2% | |
| Calcium | 32.1mg | 3% | |
| Amount Per 100 g | |||
| Calories | 302.75 Kcal (1268 kJ) | ||
| Calories from fat | 172.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.15g | 8% | |
|---|---|---|---|
| Cholesterol | 91.03mg | 8% | |
| Sodium | 597.15mg | 7% | |
| Potassium | 136.39mg | 1% | |
| Total Carbs | 26.89g | 2% | |
| Sugars | 1.19g | 1% | |
| Dietary Fiber | 2.53g | 3% | |
| Protein | 8.01g | 4% | |
| Vitamin C | 3.9mg | 2% | |
| Vitamin A | 0.5mg | 4% | |
| Iron | 1.3mg | 2% | |
| Calcium | 119.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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