Ingredients
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1 cup yellow cornmeal
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1 cup flour
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1/4 cup dark brown sugar, packed
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2 1/2 teaspoons baking powder
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3/4 teaspoon salt
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1/2 teaspoon baking soda
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1 1/4 cups buttermilk (room temperature)
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1/4 cup butter, melted and cooled
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3/4 cup cheddar cheese, finely grated (can use more)
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1/4 cup red bell pepper (can use green pepper or use both, very finely chopped)
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1 egg
Instructions
- Set oven to 400°F.
- Coat cast-iron stick molds liberally with oil.
- In a bowl, mix together cornmeal, flour, dark sugar, baking powder, salt and baking soda.
- In another bowl whisk together buttermilk, melted butter and egg; add into the dry ingredients.
- Add in the chopped bell pepper and shredded cheddar cheese; mix to combine (add in more buttermilk if needed to create a pourable consistency).
- Place the oiled cast-iron molds in the oven for about 5 minutes (make certain to have the cornmeal batter ready to pour into the hot molds after 5 minutes).
- Carefully remove the hot molds from oven and evenly divide/fill the batter between each mold.
- Bake for about 20 minutes, or until the corn sticks test done (it might take more or less time depending on the size of molds).
- Using a sharp knife, gently lift out the sticks from the molds.