Mini Pepperoni-Cheddar Corn Sticks Recipe

Name: Mini Pepperoni-Cheddar Corn Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: vegetable oil cooking spray; ¾ cup yellow cornmeal, plus; 2 tablespoons yellow cornmeal; ⅓ cup all-purpose flour; 2 teaspoons sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon ground cumin; ⅛ teaspoon salt; ¾ cup yellow cheddar cheese, grated; ½ cup fresh corn or ½ cup frozen corn, thawed if frozen; 1 12 ounces pepperoni, sliced and finely chopped; ¼ cup fresh cilantro, chopped; 1 cup buttermilk, well-shaken; 6 tablespoons butter, melted and cooled; 1 large egg

Servings: persons

vegetable oil cooking spray
¾ cup yellow cornmeal, plus
2 tablespoons yellow cornmeal
⅓ cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cumin
⅛ teaspoon salt
¾ cup yellow cheddar cheese, grated
½ cup fresh corn or ½ cup frozen corn, thawed if frozen
1 12 ounces pepperoni, sliced and finely chopped
¼ cup fresh cilantro, chopped
1 cup buttermilk, well-shaken
6 tablespoons butter, melted and cooled
1 large egg

1
Preheat oven to 450F and arrange rack in center.
2
Generously coat 3 cast-iron mini corn-stick pans (seven 1 oz.
3
sticks per pan) with cooking spray.
4
Heat pans in oven while making batter.
5
Whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl.
6
Add cheese, corn, pepperoni and cilantro; toss until combined well.
7
Whisk together buttermilk, butter and egg in a medium bowl.
8
Pour buttermilk mixture into cornmeal mixture and stir until combined well.
9
Carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section.
10
Immediately return to oven.
11
Bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes.
12
Using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool.
13
Wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter.
14
Serve warm.

810

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

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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 16 ingredients. The key ingredients include: vegetable oil cooking spray, ¾ cup yellow cornmeal, plus, 2 tablespoons yellow cornmeal, ⅓ cup all-purpose flour, and more.

Yes, Mini Pepperoni-Cheddar Corn Sticks falls under the General 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.

That's it — enjoy your meal!

Mini Pepperoni-Cheddar Corn Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions