About Jalapeno Cheese Fingers Recipe: A delicious, cheesy breakfast recipe from Time Machine Restaurant, Noida. Cheddar cheese and jalapeño mixed into a buttery batter of corn, buttermilk, salt and sugar! Cooked to perfection with corn and served hot. This is the perfect breakfast recipe for movie night with friends and family!
Total cooking time 45 minutes
Preparation time 10 minutes
Cooking time 35 minutes
Recipe Servings 2
easy
Ingredients for Jalapeno Cheese Fingers 1 cup yellow cornmeal 1 teaspoon sugar 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk (well beaten) 1 egg
1/4 pound cheddar (extra sharp), grated 1/4 cup scallions (white and light green parts only), finely chopped 1-2 tablespoons pickled jalapeños (peeled), finely chopped 1/4 cup unsalted butter, melted SPECIAL EQUIPMENT: 2 well-seasoned cast-iron cornstick pans (each with 7 (5-1 1/2-inch) molds*, or one well-seasoned 9-inch cast-iron skillet.
How to Make Jalapeno Cheese Fingers
1. Place the oven rack in the middle position and preheat the oven to 218°C. Heat the corn cob pan in the oven for 10 minutes. 2. In a large bowl, whisk together the cornmeal, sugar, baking soda, and salt. 3. In another bowl, whisk together the buttermilk and egg, then add the cheddar, scallions, jalapeños (to taste) and 2 tablespoons butter to the cornmeal mixture, stirring until combined. Divide the batter quickly between the pans (about 3 tablespoons each) and bake until the top is golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes). if using a skillet).
5. Cool the corn sticks in the pan on a rack for 3 to 5 minutes before removing from the molds. Serve hot.
Key Ingredients: Yellow Cornmeal, Sugar, Baking Soda, Salt, Buttermilk (well-stirred), Eggs, Cheddar (extra sharp), Scallions (white and light green parts only), Pickled Jalapenos (sautéed), Unsalted butter, ditto
