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Categories:
vegetable oil cooking spray yellow cornmeal yellow cornmeal flour sugar baking powder baking soda ground cumin salt Cheddar cheese fresh corn pepperoni fresh cilantro buttermilk butter egg
Viewed: 61 - Published at: 9 years agoIngredients
- vegetable oil cooking spray
- 34 cup yellow cornmeal, plus
- 2 tablespoons yellow cornmeal
- 13 cup all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 12 teaspoon baking soda
- 12 teaspoon ground cumin
- 18 teaspoon salt
- 34 cup yellow cheddar cheese, grated
- 12 cup fresh corn or 12 cup frozen corn, thawed if frozen
- 1 12 ounces pepperoni, sliced and finely chopped
- 14 cup fresh cilantro, chopped
- 1 cup buttermilk, well-shaken
- 6 tablespoons butter, melted and cooled
- 1 large egg
Method
- Preheat oven to 450F and arrange rack in center.
- Generously coat 3 cast-iron mini corn-stick pans (seven 1 oz.
- sticks per pan) with cooking spray.
- Heat pans in oven while making batter.
- Whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl.
- Add cheese, corn, pepperoni and cilantro; toss until combined well.
- Whisk together buttermilk, butter and egg in a medium bowl.
- Pour buttermilk mixture into cornmeal mixture and stir until combined well.
- Carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section.
- Immediately return to oven.
- Bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes.
- Using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool.
- Wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter.
- Serve warm.
