Mini Pepperoni-cheddar Corn Sticks

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• vegetable oil cooking spray
• 3/4 cup yellow cornmeal, plus
• 2 tablespoons yellow cornmeal
• 1/3 cup all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• 3/4 cup yellow cheddar cheese, grated
• 1/2 cup fresh corn or 1/2 cup frozen corn, thawed if frozen
• 1 1/2 ounces pepperoni, sliced and finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 cup buttermilk, well-shaken
• 6 tablespoons butter, melted and cooled
• 1 large egg

Recipe

• 1 preheat oven to 450°f and arrange rack in center. generously coat 3 cast-iron mini corn-stick pans (seven 1 oz. sticks per pan) with cooking spray. heat pans in oven while making batter.
• 2 whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl. add cheese, corn, pepperoni and cilantro; toss until combined well. whisk together buttermilk, butter and egg in a medium bowl. pour buttermilk mixture into cornmeal mixture and stir until combined well.
• 3 carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section. immediately return to oven.
• 4 bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes. using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool. wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter. serve warm.