Ingredients

The following ingredients have 10 Servings
  • Cooking spray
  • ¾ cup all-purpose flour
  • ⅓ cup finely ground white cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup buttermilk (room temperature)
  • 1 egg (room temperature)
  • 3 tablespoons canola oil
  • ¾ cup grated extra sharp cheddar cheese
  • 3 tablespoons diced pimiento (well-drained)

Instruction

  • Spray a cast iron corn stick pan heavily with cooking spray.
  • Place the pan on a baking sheet and place in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.
  • Meanwhile, whisk together the dry ingredients in a medium bowl.
  • In a small bowl, stir together the buttermilk, egg, and canola oil.
  • Add to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.
  • When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture.
  • Return to the oven and bake for approximately 20 minutes or until corn sticks test done with a toothpick inserted near the center.
  • Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.
  • Repeat with any remaining batter.