With or without peppers, they are delicious. Makes about 14 sticks.

2 c. white corn meal
1 tsp. baking soda
1 tbsp. baking powder
1/2 tsp. salt
1 1/2 c. buttermilk
2 tbsp. vegetable oil
1 lg. egg
1 generous tbsp. minced pickled jalapeno peppers, drained

Preheat oven to 425 degrees. Spray 2 cast iron corn-stick pans with nonstick vegetable cooking spry; place pans in oven while preheating, about 20 minutes.

Meanwhile, in large bowl, sift cornmeal, baking soda, baking powder and salt. In another bowl combine buttermilk, oil and egg. Stir in peppers. Mix dry and liquid ingredients well. Work quickly and don't over mix. Spoon batter, bake 18 minutes or until golden brown. Serve immediately.