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1
Preheat the oven to 425F.
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2
Brush cast-iron corn stick molds with 2 tablespoons of the canola oil and place in the oven on baking sheets.
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3
Melt the 1 tablespoon butter with the remaining 1 tablespoon canola oil in a small saute pan over medium heat.
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4
Add the shallots and cook, stirring occasionally, until golden brown and caramelized, about 10 minutes.
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5
Remove from the heat and let cool slightly.
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6
Stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl.
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7
Whisk together the buttermilk, melted butter, and eggs in a small bowl.
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8
Add to the flour mixture along with the shallots and mix until just combined.
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9
Add more buttermilk if necessary to thin to just pourable consistency.
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10
Carefully remove the hot molds from the oven and fill each mold to the top with some of the batter.
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11
Bake the corn sticks until light golden brown and a toothpick inserted into the centers comes out with a few moist crumbs, about 20 minutes.
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12
Remove from the oven and let cool in the pans for 10 minutes before unmolding.
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13
Using the tip of small sharp knife, gently lift the corn sticks from the molds.
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14
Serve warm.
