Ingredients

• 1 cup yellow cornmeal
• 1 teaspoon sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup well-shaken buttermilk
• 1 large egg
• 4 ounces (about 1 cup) coarsely grated extra-sharp cheddar
• 1/4 cup finely chopped scallions (both white and pale green parts)
• 1 to 2 tablespoons finely chopped drained pickled jalapenos
• 2 tablespoons (1/4 stick) unsalted butter, melted, plus 2 tablespoons (1/4 stick)
• Special equipment: 2 well-seasoned cast-iron cornstick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast iron skillet

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Instructions

1. Preheat oven to 425 degrees F. Heat pans in middle of oven 10 minutes.
2. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.
3. Remove pans from oven and divide remaining 2 tablespoons butter among cornstick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
4. Cool cornsticks in pans 3 to 5 minutes before removing from molds. Serve warm.
5. Cook's Note: If using a cast iron skillet, pour all of batter into it and bake 15 to 20 minutes.