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1
Preheat the oven to 425 degrees F.
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2
Place two seven-stick cast-iron corn-stick molds in the oven, and heat them for at least 15 minutes.
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3
Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams.
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4
Toss in the jalapeno, green onions, and garlic.
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5
Saute until the onions have softened, 2 to 3 minutes.
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6
Season with a little salt, to taste.
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7
Set aside to cool slightly.
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8
Combine the cornmeal, flour, sugar, baking soda, and 1/2 teaspoon salt in a large bowl.
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9
Whisk the buttermilk and egg lightly in a small bowl until combined.
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10
Make a well in the center of the dry ingredients, and pour in the buttermilk all at once.
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11
Stir the two mixtures together just until combined.
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12
Add to the bowl the sauteed vegetables, along with any butter in the pan, and the shredded cheese.
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13
Stir to combine (the batter will be thick).
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14
Remove the hot pans from the oven, and brush the pans with the remaining 2 tablespoons melted butter.
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15
Divide the batter among the molds, then place back into the oven and bake for 10 to 12 minutes, until lightly golden and firm and springy to the touch.
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16
If youre using a cast-iron skillet: Swirl the melted butter in the heated skillet, and then pour in the batter all at once.
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17
Bake for about 20 minutes, until golden and springy when touched.
