Cayenne-Cheddar Cornbread Sticks Recipe

Name: Cayenne-Cheddar Cornbread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup flour; 1/4 cup dark brown sugar, plus; 1 tablespoon dark brown sugar; 2 1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 14 1/2 teaspoons cayenne pepper; 1 small jalapeno pepper, seeded and finely chopped (optional); 1 1/4 cups buttermilk; 1/4 cup melted butter, cooled; 1 large egg; 1 1/4 cups old cheddar cheese

Servings: persons

1 cup yellow cornmeal
1 cup flour
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
14 1/2 teaspoons cayenne pepper
1 small jalapeno pepper, seeded and finely chopped (optional)
1 1/4 cups buttermilk
1/4 cup melted butter, cooled
1 large egg
1 1/4 cups old cheddar cheese

1
Set oven to 425u00b0F.
2
Brush the molds with oil and place into the oven while preparing the batter.
3
Meanwhile in a bowl mix together the first 7 dry ingredients.
4
In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
5
Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
6
Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
7
Bake for about 18-20 minutes or until the corn sticks test done.
8
Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.

1029

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

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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: 1 cup yellow cornmeal, 1 cup flour, 1/4 cup dark brown sugar, plus, 1 tablespoon dark brown sugar, and more.

Yes, Cayenne-Cheddar Cornbread Sticks falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cayenne-Cheddar Cornbread Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions