Description
We like spicy so i added some louisiana hot sauce to the mixture or you can add in a finely chopped jalapeno pepper in place of the bell peppers or use both, or about 1/4 teaspoon cayenne pepper, or to taste. Next time you make chili, serve these on the side, they are so good! If you don't have any cornbread molds, you can just drop in some batter (about 3-4 tablespoons) into a regular size muffin tins, the cornbread will come out in a round shape… Adjust the baking time. Yield is only estimated depending on size of the molds. These are best served warm.
Ingredients
- Yellow Cornmeal
- Flour
- Dark Brown Sugar
- Baking Powder
- Salt
- Baking Soda
- Buttermilk
- Butter
- Egg
- Cheddar Cheese
- Red Bell Pepper
Instructions
- Set oven to 400f
- 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
- Place the oiled cast-iron molds in the oven for about 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
- Using a sharp knife, gently lift out the sticks from the molds