Cornbread for quarantine

These rich cornbread sticks resound with both taste and mouthfeel of pure butter.
There’s cornbread and there’s cornbread. The little blue and white boxes full of sawdust are fine for “normal” times, but hard times demand the taste of browned butter ricocheting around your mouth like the silver shot in an old pinball machine.
This is a Southern Living recipe (January-February 2020 issue) and well worth the extra steps beyond adding milk and egg to sawdust. I had cast-iron corn stick pans but you can make these in mini-muffin pans (12 minutes baking time approximate) or a buttered cast-iron skillet (check it at 20 minutes, bake until it’s golden color of sticks above).
Jalapeno Cornbread Sticks
1/2 cup all-purpose flour
1/2 cup cornmeal
2 teaspoons baking powder
1-1/4 teaspoons salt
3/4 cup thawed frozen or drained and rinsed canned corn
1 large jalapeno chile, minced
2 scallions, finely chopped
10 tablespoons unsalted butter, melted, divided into 8 and 2 tablespoon measures
2 large eggs
3/4 cup half-and-half or whipping cream
1 tablespoon granulated sugar

2-1/2 ounces shredded Mexican cheese blend or Cheddar
Heat oven to 425.°  Place two cast-iron corn stick pans on rimmed baking sheet. Preheat 15 minutes.
Whisk together flour, cornmeal, baking powder and salt in bowl. Set aside.
Melt 8 tablespoons butter in skillet and cook corn, jalapeno and scallions until vegetables are softened. Set aside and cool 5 minutes
In a second bowl whisk together eggs, half-and-half and sugar. Add to flour mixture whisking until smooth. Stir in jalapeno mixture and cheese.
VERY IMPORTANT: Remove hot pans from oven and brush molds with remaining butter. Divide batter among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. In my molds this made 14 sticks

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