Blue Corn Skillet Sticks Recipe

Name: Blue Corn Skillet Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons unsalted butter; 8 tablespoons shortening; 4 serrano peppers, seeded and minced; 3 garlic cloves, minced; 1 cup all-purpose flour; 1 1/4 cups blue cornmeal; 2 tablespoons sugar; 1 teaspoon baking powder; 1 1/2 teaspoons salt; 3 large eggs; 1 1/4 cups milk, at room temperature; 3 tablespoons fresh cilantro, chopped; 1 tablespoon olive oil, for brushing

Servings: persons

8 tablespoons unsalted butter
8 tablespoons shortening
4 serrano peppers, seeded and minced
3 garlic cloves, minced
1 cup all-purpose flour
1 1/4 cups blue cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/4 cups milk, at room temperature
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil, for brushing

1
Preheat the oven to 400*F.
2
Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
3
Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
4
Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
5
Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

737

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 tablespoons unsalted butter, 8 tablespoons shortening, 4 serrano peppers, seeded and minced, 3 garlic cloves, minced, and more.

Yes, Blue Corn Skillet Sticks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blue Corn Skillet Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions