Cheddar Jalapeño Corn Sticks

Ingredients in this Recipe

1 cup well shaken buttermilk
1 cup yellow cornmeal
1 large egg
1 teaspoon sugar
1/2 stick (1/4 cup) unsalted butter, melted
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup finely chopped scallion (white and pale green parts only)
1/4 pound coarsely grated extra sharp Cheddar (1 cup)
Special equipment: 2 well seasoned cast iron corn stick pans, each with 7 (5 by 1 1/2 inch) molds*, or a well seasoned 9 inch cast iron skillet

See Full Recipe at Epicurious