Corn Bread Sticks Recipe

Name: Corn Bread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter, plus 2 tablespoons, melted; 1 small red jalapeno, seeded and finely chopped; 2 green onions, thinly sliced; 1 clove garlic, minced; 1/2 teaspoon table salt, plus more to taste; 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 teaspoon sugar; 1/2 teaspoon baking soda; 1 cup buttermilk, shaken; 1 large egg; 1 cup grated sharp cheddar cheese

Servings: persons

4 tablespoons unsalted butter, plus 2 tablespoons, melted
1 small red jalapeno, seeded and finely chopped
2 green onions, thinly sliced
1 clove garlic, minced
1/2 teaspoon table salt, plus more to taste
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup buttermilk, shaken
1 large egg
1 cup grated sharp cheddar cheese

1
Preheat the oven to 425 degrees F.
2
Place two seven-stick cast-iron corn-stick molds in the oven, and heat them for at least 15 minutes.
3
Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams.
4
Toss in the jalapeno, green onions, and garlic.
5
Saute until the onions have softened, 2 to 3 minutes.
6
Season with a little salt, to taste.
7
Set aside to cool slightly.
8
Combine the cornmeal, flour, sugar, baking soda, and 1/2 teaspoon salt in a large bowl.
9
Whisk the buttermilk and egg lightly in a small bowl until combined.
10
Make a well in the center of the dry ingredients, and pour in the buttermilk all at once.
11
Stir the two mixtures together just until combined.
12
Add to the bowl the sauteed vegetables, along with any butter in the pan, and the shredded cheese.
13
Stir to combine (the batter will be thick).
14
Remove the hot pans from the oven, and brush the pans with the remaining 2 tablespoons melted butter.
15
Divide the batter among the molds, then place back into the oven and bake for 10 to 12 minutes, until lightly golden and firm and springy to the touch.
16
If youre using a cast-iron skillet: Swirl the melted butter in the heated skillet, and then pour in the batter all at once.
17
Bake for about 20 minutes, until golden and springy when touched.

763

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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 12 ingredients. The key ingredients include: 4 tablespoons unsalted butter, plus 2 tablespoons, melted, 1 small red jalapeno, seeded and finely chopped, 2 green onions, thinly sliced, 1 clove garlic, minced, and more.

Yes, Corn Bread 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!

Corn Bread Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions