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 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

DIRECTIONS

  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.