Jalapeno Breadsticks

1 Tbsp Unsalted butter
1/2 medium Onion; chopped medium fine cornmeal
2 tsp Active dry yeast
1/4 cup Warm water
1 1/2 tsp Sugar
1 1/2 tsp Salt
6 Jalapeno chiles seeded, & chopped (canned are OK too)
1 cup Buttermilk
3 1/2 cups Bread flour

Saute onion in butter over medium heat until lightly browned. Remove from
heat and set aside. Lightly grease three large baking sheets and sprinkle
them with cornmeal. Sprinkle yeast over warm water in a mixing bowl. Let
stand until yeast is dissolved, then stir in sugar, salt, chopped
jalapenos, sauteed onion, buttermilk and 2 cups of the flour. Beat
mixture well. Stir in enough of the remaining flour to make dough easy to
handle. Turn dough out onto a lightly floured surface; knead about 5
minutes. Place in a large greased bowl, cover, and let rise in a warm
place until double, about 1-1/2 to 2 hours.

Punch down dough and divide into 4 equal parts. On a floured surface,
roll out one part dough to form an 8" x 8" square. Using a knife or pizza
cutter, cut the square into 8 equal strips. Place the strips onto
prepared baking sheet. Repeat with remaining portions of dough. Let rise
uncovered (1 hour or more for light, airy breadsticks; 30 minutes for a
denser, chewier texture). Bake in a preheated 400 F oven for 10 to 12
minutes, or until golden brown.

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