Chili-Cheese Cornsticks

Name: Chili-Cheese Cornsticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. yellow cornmeal; 1/2 c. all-purpose flour; 2 Tbsp. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 1 large egg; 1 c. milk; 1/4 c. salad oil; 1/2 c. shredded Cheddar cheese; 2 Tbsp. chopped mild green chilies

Eats Now Editorial Team · 532 kcal · Soups & Stews

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Chili-Cheese Cornsticks – a delicious recipe with yellow cornmeal, all-purpose, sugar, baking powder, salt, egg. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/4 c. yellow cornmeal
1/2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 large egg
1 c. milk
1/4 c. salad oil
1/2 c. shredded Cheddar cheese
2 Tbsp. chopped mild green chilies

1
Heat oven to 425u00b0.
2
Grease cornstick pan well.
3
In medium bowl combine cornmeal, flour, sugar, baking powder and salt.
4
Mix well. Add egg, milk and oil.
5
With wire whisk beat just until smooth (1 minute).
6
Stir in cheese and chilies.
7
Bake 12 to 15 minutes or until golden brown.

532

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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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 1/4 c. yellow cornmeal, 1/2 c. all-purpose flour, 2 Tbsp. sugar, 1 Tbsp. baking powder, and more.

Yes, Chili-Cheese Cornsticks falls under the Soups & Stews 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.

Quick Info

Servings
4 servings
Calories
532 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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