We spiced up classic cornbread batter with chopped chile pepper and a dash of hot sauce.
Makes About 18
- 2 tablespoons unsalted butter, melted, plus more for greasing pan
- 1 cup plain yellow cornmeal
- ½ cup self-rising flour
- 1 teaspoon kosher salt
- ¾ teaspoon ground cumin
- 1 cup whole buttermilk
- 1 large egg, lightly beaten
- 2 teaspoons hot sauce
- ⅓ cup finely chopped green onion
- ¼ cup finely chopped Fresno chile peppers
- Preheat oven to 450°. Brush wells of a 7-well cast-iron cornstick pan with melted butter. Place pan in oven to preheat for 5 minutes.
- In a large bowl, whisk together cornmeal, flour, salt, and cumin. In a small bowl, whisk together buttermilk, egg, hot sauce, and 2 tablespoons melted butter. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined. Fold in green onion and chile peppers.
- Carefully remove hot pan from oven. Spoon 2 tablespoons batter into each well, smoothing tops with a spoon or offset spatula.
- Bake until tops are golden brown and a wooden pick inserted in the center comes out clean, 12 to 15 minutes. Remove from pan immediately. Brush hot pan with additional melted butter; repeat process with remaining batter as needed.
For a second helping, break leftover cornsticks into pieces and toast in a 400° oven until crispy. Toss with fresh chopped greens and your favorite dressing for a tasty salad.