INGREDIENTS

• 1 cup yellow cornmeal
• 1 cup unbleached all purpose flour
• 1/4 cup firmly packed dark brown sugar
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cayenne pepper
• 1 1/4 cup (or more) buttermilk, room temperature
• 1/4 cup (1/2 stick) unsalted butter, melted, cooled
• 1 egg
• 1 cup (about 4 ounces) lightly packed grated cheddar cheese

PREPARATION

1. Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency and pour into a cast iron skillet. Bake until tester inserted into centers comes out clean, about 20 minutes. Serve warm.