Cheddar-Jalapeno Cornsticks Recipe

Name: Cheddar-Jalapeno Cornsticks
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; 4 ounces (about 1 cup) coarsely grated extra-sharp cheddar; 1/4 cup finely chopped scallions (both white and pale green parts); 1 to 2 tablespoons finely chopped drained pickled jalapenos; 2 tablespoons (1/4 stick) unsalted butter, melted, plus 2 tablespoons (1/4 stick); Special equipment: 2 well-seasoned cast-iron cornstick 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
4 ounces (about 1 cup) coarsely grated extra-sharp cheddar
1/4 cup finely chopped scallions (both white and pale green parts)
1 to 2 tablespoons finely chopped drained pickled jalapenos
2 tablespoons (1/4 stick) unsalted butter, melted, plus 2 tablespoons (1/4 stick)
Special equipment: 2 well-seasoned cast-iron cornstick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast iron skillet

1
Preheat oven to 425 degrees F. Heat pans in middle of oven 10 minutes.
2
Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
3
Whisk together buttermilk and egg in another bowl and add cornmeal mixture with cheddar, scallion, jalapenos, and 2 tablespoons butter, stirring, until just combined.
4
Remove pans from oven and divide remaining 2 tablespoons butter among cornstick molds.
5
Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
6
Cool cornsticks in pans 3 to 5 minutes before removing from molds.
7
Serve warm.
8
Cook's Note: If using a cast iron skillet, pour all of batter into it and bake 15 to 20 minutes.

663

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 Cornsticks 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 Cornsticks

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