CORN STICKS

Cornbread Sticks (Need to heat mini cast iron cornbread stick pans)
Ingredients:
•1 tablespoon butter, melted
•1 clove garlic, minced
•1 tablespoon chopped green onion
•1 tablespoon finely chopped jalapeno, more or less to taste
•1 tablespoon fire roasted red pepper, chopped (OPTIONAL)
•1/2 cup yellow cornmeal Organic when possible, corn is very polluted in the US.
•1/2 cup flour
•1/2 teaspoon salt
•1/2 teaspoon baking soda
•1 1/2 teaspoons baking powder
•1 tablespoon sugar
•1 large egg, beaten
•1 cup buttermilk
•1 cup shredded sharp cheese
•1 tablespoon crumbled cooked smoky bacon ...I leave this out...optional
•Oil to brush in pans
Method:
Preheat oven to 425 degrees. Place mini cast iron cornbread stick pans in oven to heat. Over medium heat, saute garlic, green onion and peppers in butter until soft; set aside to cool.

Dry ingredient: Stir together cornmeal, flour, salt, baking soda, baking powder and sugar. Then liquids: Whisk together beaten egg and buttermilk; add to dry ingredients; stir in peppers and garlic, shredded cheese and bacon.

Remove cornbread stick pans from oven and lightly brush with oil; spoon batter into hot pans. Bake 10-12 minutes or until golden brown.

Notes: A little kick with a lot of flavor! Mini corncob bread sticks are excellent additions to soups, stews and snacks. Bring on winter meals. Makes approximately 3 dozen mini sticks

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