Categories: Sides

Ingredients

• 6 tsp. vegetable oil, divided
• 2/3 cup plain yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tsp. baking powder
• 1 tsp. kosher salt
• 1/4 tsp. baking soda
• 1/8 tsp. ground red pepper
• 1/2 cup fresh corn kernels
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp. finely chopped red bell pepper
• 3/4 cup plus 2 tbsp. whole buttermilk
• 1 large egg
• Cilantro Butter (see recipe)

Directions

1. Preheat oven to 450. Pour 1/2 tsp. oil in each well of a cast-iron corn stick pan. Place pan in oven until oil is very hot, about 8 minutes.

2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, baking soda, and red pepper. Stir in corn, cheese and bell pepper. In a small bowl, whisk together buttermilk, egg, and remaining 1 tsp. oil. Stir buttermilk mixture into cornmeal mixture just until moistened.

3. Carefully spoon batter into hot corn stick pan, filling wells about two-thirds full.

4. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes; serve immediately with Cilantro Butter.

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