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)