Cheddar-Jalapeno Corn Sticks Recipe

Name: Cheddar-Jalapeno Corn Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup well-shaken buttermilk; 1 egg; 4 ounces coarsely grated extra-sharp cheddar cheese (1 cup); 1/4 cup finely chopped scallion (white and pale green parts only); 1 -2 tablespoon finely chopped drained pickled jalapeno pepper; 1/4 cup unsalted butter, melted

Servings: persons

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

1
Preheat oven to 425u00b0F.
2
Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
3
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
4
Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapenos, and 2T butter, stirring, until just combined.
5
Remove pans from oven and divide remaining 2 T butter along corn stick molds.
6
Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
7
(If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
8
Serve warm.

723

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 teaspoon sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and more.

Yes, Cheddar-Jalapeno Corn 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.

Cheddar-Jalapeno Corn Sticks

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