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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