====== Jalapeno Cornbread Sticks ======
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===== Ingredients =====
  *  1/2 cup all-purpose flour
  * 1/2 cup fine yellow cornmeal
  * 2 teaspoons baking powder
  * 1 1/4 teaspoons kosher salt
  * 3/4 cup thawed frozen corn
  * 1 large jalapeño chile, minced (about 1/4 cup)
  * 2 scallions, finely chopped (about 1/4 cup)
  * 10 tablespoons unsalted butter, melted, divided
  * 2 large eggs
  * 3/4 cup half-and-half
  * 1 tablespoon granulated sugar
  * 2 1/2 ounces pre-shredded Mexican cheese blend (about 2/3 cup) 
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===== Info =====
  * **Prep:** 20
  * **Cook:** 20
  * **Serves:** 14
  * [[https://www.southernliving.com/recipes/jalapeno-cornbread-sticks|Source]]

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===== Directions =====
  - Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
  - Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
  - Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
  - Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
  - Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

{{tag>jalapeno corn cornbread southern cornmeal eggs half_n_half cheese cast_iron baking scallions canned_corn}}
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