Instructions: Special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) mold, or a well-seasoned 9-inch cast-iron skillet.

Preheat oven to 425 degrees. Heat pans in middle of oven 10 minutes.

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.

Remove pans from oven and divide remaining 2 tablespoons butter among corn stick 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.

Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

Note: If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

This recipe yields 14 corn sticks or 1 (9-inch) loaf of cornbread.

Yield: 14 corn sticks

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.