Preheat oven to 425°. Place 2 (7-well) cast-iron corn stick pans in oven while preheating.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt; stir in ½ cup chives. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
Carefully remove hot pans from oven; spray with cooking spray. Carefully spoon batter into wells of hot pans.
Bake until golden brown, 15 to 20 minutes. Let cool on a wire rack for 5 minutes.
In a small bowl, stir together softened butter, pinch kosher salt, and remaining 2 tablespoons chives until combined. Serve with warm corn sticks.
Notes
If you don’t have corn stick pans, bake the batter in a preheated 8-inch cast-iron skillet.
Recipe by Southern Cast Iron at https://southerncastiron.com/chive-corn-sticks/