1 tb Unsalted butter
1/2 md Onion; chopped medium fine
Cornmeal
2 ts Active dry yeast
1/4 c  Warm water
1 1/2 ts Sugar
1 1/2 ts Salt
6    Jalapeno chiles
- (fresh or canned)
- seeded, and chopped
1 c  Buttermilk
3 1/2 c  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 400F oven for 10 to 12
minutes, or until golden brown.