Charleston Buttermilk Corn Sticks with Bacon Tomato Jam

My son and I took a trip to Charleston last fall and had this at a wonderful restaurant on our last night in that beautiful city. I immediately came home and came up with my own version of the bacon and tomato jam.

3 tablespoons butter, divided

¾ cup self-rising cornmeal

¼ cup self-rising flour

1 tablespoon sugar

¾ cup buttermilk

1 large egg

1 jalapeño pepper, seeded and finely diced

Bacon Tomato Jam (page 110)

Preheat the oven to 425 degrees. Divide 1 tablespoon butter evenly over the corn stick pan (7 corn sticks) and heat in the oven until hot, about 3 minutes. In a large bowl stir together the cornmeal, flour, sugar, buttermilk, the remaining 2 tablespoons melted butter, and egg. Whisk until just blended. Stir in the jalapeño. Spoon into the heated corn stick pan. Bake for 15 to 20 minutes or until golden brown.

Makes 7 corn sticks.