Spicy Cornmeal Sticks

2 to 4 jalapeno or similar chiles, to taste
1 cup cornmeal, preferably blue
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
6 tablespoons butter, melted (part rendered duck fat is yummy)
1 large egg
vegetable oil

Preheat oven to 425 F.

Roast the chiles over an open flame or under the broiler until blackened. Set aside to cool. Rub off the skins, remove the stems and seeds, and finely chop, set aside.

Mix the dry ingredients in a small bowl. Whisk the milk, butter, egg, and chiles together in a large bowl. Stir the dry ingredients into the liquid mixture until just combined. Scrape the batter into a pastry bag.

Brush 2 well seasoned cast iron cornstick pans with oil. Heat the pans in the oven until the oil smokes slightly, about 10 minutes. Pour off any excess oil. Pipe the batter into the molds. Alternatively, the batter can be spooned into the molds, but piping is much easier. Bake until puffed and golden brown, about 15 minutes.

Makes 14 cornsticks.