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 large egg; 1/4 pound coarsely grated extra-sharp Cheddar (1 cup); 1/4 cup finely chopped scallion (white and pale green parts only); 1 to 2 tablespoons finely chopped drained pickled jalapenos; 1/2 stick (1/4 cup) unsalted butter, melted; Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

Servings: persons

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapenos
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

1
Put oven rack in middle position and preheat oven to 425F.
2
Heat corn-stick pans in oven 10 minutes.
3
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
4
Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapenos (to taste), and 2 tablespoons butter, stirring until just combined.
5
Remove pans from oven and divide remaining 2 tablespoons butter among molds.
6
Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
7
Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds.
8
Serve warm.
9
*Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).

714

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 11 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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