Jalapeno-Cheese Corn Sticks

• 1 cup + 2 Tbsp. of buttermilk
• 1/3 cup of butter or margarine, cut up & softened
• 1 egg
• 1/3 cup of brown sugar
• 1 tsp. of salt
• 1 cup of whole wheat flour
• 2/3 cup of cake flour
• 2/3 cup of stoneground cornmeal
• 1 7 oz. can of chopped green chilies
• 1 cup of shredded cheddar or monterey jack cheese
• 1 cup of cooked corn
• 1 tsp. of garlic powder
• 1 tsp. of chili powder
• 2 1/2 tsp. of active dry yeast or bread machine yeast
• 1 cup of a combination of melted butter and olive oil

If your machine does not have a preheat cycle, heat buttermilk in microwave for 30 seconds or on stovetop for 1 minute. (Temperature of buttermilk should be around 80 degrees.) Add the rest of the ingredients (EXCEPT the melted butter and olive oil mixture) to the bread machine according to manufacturer's instructions for your machine. Set the DOUGH cycle and press START. After about 5 minutes of kneading, check the dough. If the dough is not a smooth round ball, add water in 1 teaspoon increments if dough is too dry or flour in 1 Tbsp. increments if dough is too wet. Remove dough at end of cycle and knead 10 times on a lightly floured surface. Roll dough to 10-inch square. Cut into 1/4-inch wide strips. Take two strips at a time and twist into a 12-inch rope. Place ropes 2 inches apart on a greased baking sheet. Cover with plastic wrap and let rise in a warm place for 30 to 45 minutes until doubled. Uncover, brush sticks with butter/olive oil mixture; bake in a preheated 350 degree for 18 to 20 minutes or until golden brown. Serve warm. Makes between 20 to 24 breadsticks.

You can vary the width and length of the breadsticks according to preference.