Recipe: Cayenne Corn Bread Sticks

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Categories: January 199

Yield: 1 servings

      1 c  Yellow cornmeal
      1 c  Unbleached all purpose flour
    1/4 c  Firmly packed dark brown
           -- sugar

2 1/2 ts Baking powder
3/4 ts Salt
1/2 ts Baking soda
1/2 ts Cayenne pepper
1 1/4 c Buttermilk; room temperature

-- (or more)
1/4 c Unsalted butter; melted,

           -- cooled (1/2
           -- stick)
      1    Egg
      1 c  Lightly packed grated
           -- cheddar cheese; (about 4
           -- ounces)

Preheat oven to 425F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

Makes about 14.

Bon Appetit January 1992

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