Cayenne Corn Bread Sticks
Crisp and sweet, with a hidden taste surprise."I used Gouda cheese & whipping cream as all I had....AWESOME!!! Thank you for very tasty cornbread!" - Plagens24
Yield: 14 Ready in 45 minutes
favorite of 194 people 82 people want to try
Verified by stevemur
|1 cupYellow cornmeal|
|1 cupUnbleached all purpose flour|
|1/4 cupdark brown sugar; Firmly packed|
|2 1/2 teaspoonsBaking Powder|
|1/2 teaspoonBaking soda|
|1/2 teaspoonCayenne pepper|
|1 1/4 cupsButtermilk; room temperature|
|1/4 cupUnsalted butter; - 1 stick, melted|
|1 cupCheddar cheese; - Lightly packed, grated|
Cayenne Corn Bread Sticks Preparation
Preheat oven to 425F. Brush cast-iron corn stick molds with vegetable oil and place in oven.
Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter.
Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds.
Serve warm with some molasses if desired
Makes about 14.
These go well with a bowl of spicy red chili.
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