Corn Bread Sticks
You can’t have collard greens without corn bread, and these bite-sized corncob-shaped sticks are a cute way to serve them. You can also bake the batter in a 9-inch cast-iron skillet—just cook the vegetables in the same skillet you’d like to bake the bread in.
Recipe information
Yield
makes 14 corn bread sticks
Ingredients
Preparation
Step 1
Preheat the oven to 425 degrees F.
Step 2
Place two seven-stick cast-iron corn-stick molds in the oven, and heat them for at least 15 minutes.
Step 3
Melt 4 tablespoons butter in a medium sauté pan over medium-high heat until it foams. Toss in the jalapeño, green onions, and garlic. Sauté until the onions have softened, 2 to 3 minutes. Season with a little salt, to taste. Set aside to cool slightly.
Step 4
Combine the cornmeal, flour, sugar, baking soda, and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients, and pour in the buttermilk all at once. Stir the two mixtures together just until combined. Add to the bowl the sautéed vegetables, along with any butter in the pan, and the shredded cheese. Stir to combine (the batter will be thick).
Step 5
Remove the hot pans from the oven, and brush the pans with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake for 10 to 12 minutes, until lightly golden and firm and springy to the touch.
Step 6
If you’re using a cast-iron skillet: Swirl the melted butter in the heated skillet, and then pour in the batter all at once. Bake for about 20 minutes, until golden and springy when touched.
