Jalapeno Cheese Fingers

INGREDIENTS

Yellow Cornmeal 1 tsp

Baking Soda 1/2 tsp

Salt 1/2 tsp

Well-shaken Buttermilk 1 cup

Egg 1 large

Coarsely-grated

extra-sharp Cheddar 1 cup

Finely-chopped Scallion

(white and pale

green parts only) 1/4 cup

Finely-chopped & drained

Pickled Jalapenos 1-2 tbsp

Unsalted Butter (melted) 1/4 cup

Special equipment

2 well-seasoned cast-iron corn-stick pans, each with 7 (5 by 1-1.5 inch) molds, or a well-seasoned 9 inch cast-iron skillet

METHOD

Put oven rack in middle position and preheat oven to 218°C. Heat corn-stick pans in oven for 10 minutes. Whisk cornmeal, sugar, baking soda and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add cornmeal mixture along with cheddar, scallion, jalapenos and two tablespoons butter, stirring until just combined. Remove pan from oven and divide remaining two tablespoons butter among molds. Quickly divide the batter among molds and bake until the tops are golden and a wooden pick or skewer comes out clean in about 12 to 15 minutes (15 to 20 minutes, if using skillet). Cool corn sticks in a pan on a rack for three to five minutes before removing from molds. Serve warm.

(Courtesy: Time Machine, Noida)