Spicy Cheddar Corn Sticks with Jalapenos
These Spicy Cheddar Corn Sticks are a delightful twist on classic cornbread, featuring the bold flavors of sharp cheddar cheese and zesty jalapenos. Perfect for serving alongside soups, stews, or BBQ dishes, these savory corn sticks have a golden, crunchy exterior and a soft, cheesy interior. Whip up a batch for your next gathering and watch them disappear as friends and family savor each every bite. Enjoy them warm, or store leftovers for an easy snack later!
14
Servings
N/A
Calories
10
Ingredients
Ingredients
Yellow cornmeal
1 cup (measured)
Sugar
1 teaspoon (measured)
Baking soda
1/2 teaspoon (measured)
Salt
1/2 teaspoon (measured)
Buttermilk
1 cup (well-shaken)
Egg
1 (beaten)
Extra-sharp cheddar cheese
4 ounces (coarsely grated (about 1 cup))
Scallion
1/4 cup (finely chopped (white and pale green parts only))
Pickled jalapeno pepper
1-2 tablespoons (finely chopped and drained)
Unsalted butter
1/4 cup (melted)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Place two well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in the middle of the oven to heat for about 10 minutes.
3
In a large mixing bowl, whisk together the yellow cornmeal, sugar, baking soda, and salt until well combined.
4
In a separate bowl, whisk the buttermilk and beaten egg together. Gradually pour this mixture into the cornmeal blend, stirring gently to combine. Fold in the coarsely grated cheddar cheese, chopped scallions, and pickled jalapenos, ensuring not to overmix.
5
Carefully remove the hot pans from the oven. Divide the melted butter evenly between the corn stick molds, swirling to coat.
6
Quickly spoon the batter into the molds, filling each about three-quarters full (approximately 3 tablespoons each).
7
Return the pans to the oven and bake for 12 to 15 minutes, or until the tops are golden brown and a toothpick or skewer inserted into the center of a corn stick comes out clean. If using a cast-iron skillet, pour the entire batter into the skillet and bake for 15 to 20 minutes.
8
Remove the pans from the oven and let the corn sticks cool in the pans for 3 to 5 minutes. Carefully remove the sticks from the molds and serve warm. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Spicy Cheddar Corn Sticks with Jalapenos?
They are a savory, zesty twist on classic cornbread featuring sharp cheddar cheese and pickled jalapenos.
How many servings does this recipe yield?
This recipe yields approximately 14 servings.
What oven temperature is required for baking?
The oven should be preheated to 425°F (220°C).
What type of pan is recommended for this recipe?
Two well-seasoned cast-iron corn stick pans or a 9-inch cast-iron skillet are recommended.
How long should the cast-iron pans be preheated?
The pans should be placed in the middle of the oven to heat for about 10 minutes.
What kind of cornmeal is used?
The recipe calls for 1 cup of yellow cornmeal.
Is there any sugar in the corn sticks?
Yes, the recipe include 1 teaspoon of sugar.
What leavening agent is used in this recipe?
Baking soda is used as the leavening agent.
What type of cheese is best for these corn sticks?
Extra-sharp cheddar cheese is recommended for the best flavor.
How much cheese is required?
You will need 4 ounces of coarsely grated cheddar, which is about 1 cup.
How should the scallions be prepared?
Finely chop 1/4 cup of scallions, using the white and pale green parts only.
Should I use fresh or pickled jalapenos?
This recipe uses 1 to 2 tablespoons of finely chopped and drained pickled jalapeno peppers.
How should the buttermilk be prepared?
The buttermilk should be well-shaken before being added to the mixture.
Do I need to melt the butter?
Yes, 1/4 cup of unsalted butter should be melted.
How do I combine the wet and dry ingredients?
Gradually pour the whisked buttermilk and egg into the dry cornmeal blend and stir gently.
Should I overmix the batter?
No, you should stir gently and ensure not to overmix the batter when folding in the cheese and vegetables.
How do I prepare the pans before adding batter?
Divide the melted butter evenly between the hot molds and swirl to coat them.
How much batter goes into each corn stick mold?
Fill each mold about three-quarters full, which is approximately 3 tablespoons of batter.
How long do the corn sticks bake in the molds?
They take 12 to 15 minutes to bake.
How long do I bake the recipe if using a skillet?
In a cast-iron skillet, the batter should bake for 15 to 20 minutes.
How do I know when the corn sticks are finished baking?
They are done when the tops are golden brown and a toothpick inserted into the center comes out clean.
How long should the corn sticks cool?
Let them cool in the pans for 3 to 5 minutes before removing them.
Are these corn sticks served warm or cold?
They are best served warm.
What are some suggested pairings for this recipe?
They are perfect for serving alongside soups, stews, or BBQ dishes.
What is the texture of these corn sticks?
They have a golden, crunchy exterior and a soft, cheesy interior.
Can I store leftovers?
Yes, leftovers can be stored for an easy snack later.
How many ingredients are in this recipe?
There are 10 total ingredients in this recipe.
What category does this recipe fall under?
This recipe is categorized under Breads.
What are some tags associated with this recipe?
Tags include snack, savory, appetizer, spicy, and homemade.
Can I use salted butter?
The recipe specifies unsalted butter, but if you use salted, you may want to reduce the added salt.