Jalapeño Cornbread Sticks
- 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
- Preheat oven to 425°.
- Brush wells of 3 (5-stick) cast-iron cornstick pans with melted butter. Place pans in oven for 5 minutes.
- In a large bowl, stir together cornmeal, flour, green onion, jalapeño, sugar, 1 teaspoon salt, and cayenne until well combined.
- In a small bowl, whisk together buttermilk, oil, and egg until combined. Add buttermilk mixture to cornmeal mixture, stirring just until combined.
- Remove pans from oven. Sprinkle remaining ¼ teaspoon salt into wells. Divide batter among prepared wells.
- Bake until browned, about 19 minutes. Remove from pans immediately.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-andouille-okra-gumbo/
3.5.3251