Jalapeño Cornbread Sticks
Yields: 15
 
Ingredients
  • 1 tablespoon salted butter, melted
  • 1 cup coarse-ground yellow cornmeal
  • ½ cup self-rising flour
  • ¼ cup chopped green onion
  • 2 tablespoons minced jalapeño
  • 1 tablespoon sugar
  • 1¼ teaspoons kosher salt, divided
  • ¼ teaspoon cayenne pepper
  • 1 cup whole buttermilk
  • ⅓ cup canola oil
  • 1 large egg, beaten
Instructions
  1. Preheat oven to 425°.
  2. Brush wells of 3 (5-stick) cast-iron cornstick pans with melted butter. Place pans in oven for 5 minutes.
  3. In a large bowl, stir together cornmeal, flour, green onion, jalapeño, sugar, 1 teaspoon salt, and cayenne until well combined.
  4. In a small bowl, whisk together buttermilk, oil, and egg until combined. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
  5. Remove pans from oven. Sprinkle remaining ¼ teaspoon salt into wells. Divide batter among prepared wells.
  6. Bake until browned, about 19 minutes. Remove from pans immediately.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/shrimp-andouille-okra-gumbo/