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Ingredientes
- 1 c. yellow cornmeal
- 1 c. unbleached all purpose flour
- 1/4 c. firmly packed dark brown sugar
- 2 1/2 tsp baking pwdr
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cayenne pepper
- 1 1/4 c. buttermilk room temperature (or possibly more)
- 1/4 c. unsalted butter melted, cooled (1/2 stick)
- 1 x egg
- 1 c. lightly packed grated cheddar cheese (about 4 ounces)
Direcciones
- 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 pwdr, salt, baking soda and cayenne pepper in large bowl.
- Whisk 1 1/4 c. buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add in more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks till tester inserted into centers comes out clean, about 20 min. Cold in pans 10 min. Using tip of small
- sharp knife, gently lift corn sticks from molds. Serve hot.
- Makes about 14.
