Cornbread Sticks Recipe

Name: Cornbread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
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

No nutrition data on file — estimate from the ingredient list.

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 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.

Cornbread Sticks

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