Crispy Crusty Jalapeno Cornbread Sticks Recipe

Name: Crispy Crusty Jalapeno Cornbread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1/2 cup all-purpose flour; 1 cup (4 ounces) grated sharp Cheddar cheese; 1 jalapeno pepper, cored, seeded, and minced (about 2 tablespoons); 2 tablespoons sugar; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon baking soda; 1 1/4 cups well-shaken buttermilk; 4 tablespoons (1/2 stick) unsalted butter, melted; 2 large eggs, lightly beaten

Servings: persons

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 cup (4 ounces) grated sharp Cheddar cheese
1 jalapeno pepper, cored, seeded, and minced (about 2 tablespoons)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking soda
1 1/4 cups well-shaken buttermilk
4 tablespoons (1/2 stick) unsalted butter, melted
2 large eggs, lightly beaten

1
Preheat the oven to 425F.
2
Lightly grease 2 cast-iron corn stick pans and place in the oven to heat while you mix the batter.
3
(If you have only one pan, halve the recipe or bake in batches, taking care to preheat the pan again before baking the second batch.
4
The batter will be fine left at room temperature while the first batch bakes.)
5
Stir together the cornmeal, flour, cheese, jalapeno, sugar, baking powder, salt, black pepper, and baking soda in a large bowl.
6
Whisk the buttermilk, butter, and eggs in a separate bowl.
7
Add the buttermilk mixture to the flour mixture and stir just to combine.
8
Do not overmix; the batter should have a lumpy appearance.
9
Remove the pans from the oven and spoon about 2 heaping tablespoons of batter into each mold.
10
Return the pans to the oven and bake until the sticks are slightly puffed and golden, about 15 minutes (20 to 25 minutes if using a skillet).
11
Remove from the oven and serve warm.

940

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: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 cup (4 ounces) grated sharp Cheddar cheese, 1 jalapeno pepper, cored, seeded, and minced (about 2 tablespoons), and more.

Yes, Crispy Crusty Jalapeno Cornbread Sticks falls under the Baking & Desserts 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!

Crispy Crusty Jalapeno Cornbread Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions