Cornbread Sticks Recipe

Name: Cornbread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons unsalted butter (2 tablespoons melted); 1 small red jalapeno pepper, seeded and finely chopped; 2 scallions, thinly sliced; 1 clove garlic, minced; 1/2 teaspoon 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

6 tablespoons unsalted butter (2 tablespoons melted)
1 small red jalapeno pepper, seeded and finely chopped
2 scallions, thinly sliced
1 clove garlic, minced
1/2 teaspoon 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. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes.
2
Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams.
3
Toss in the jalapeno, scallions and garlic.
4
Saute until softened, 2 to 3 minutes.
5
Season with a little salt.
6
Set aside to cool slightly.
7
Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl.
8
Whisk the buttermilk and egg lightly in a small bowl until combined.
9
Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once.
10
Stir the two mixtures together just until combined.
11
Add the jalapeno mixture to the bowl along with any butter in the pan.
12
Add the cheddar cheese and stir to combine (the batter will be thick).
13
Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter.
14
Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
15
Photograph by David Malosh

798

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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

Saved locally in your browser — visible only to you.

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: 6 tablespoons unsalted butter (2 tablespoons melted), 1 small red jalapeno pepper, seeded and finely chopped, 2 scallions, thinly sliced, 1 clove garlic, minced, and more.

Yes, Cornbread 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!

Cornbread Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions