Cheddar Jalapeno Corn Sticks
Bring a bold twist to classic cornbread with these irresistible Cheddar Jalapeño Corn Sticks! Packed with the sharp tang of cheddar cheese and a zesty kick from fresh diced jalapeños, these golden-brown corn sticks combine savory flavors with a touch of heat. Made with a blend of cornmeal and buttermilk, they’re delightfully moist yet perfectly crispy along the edges thanks to a preheated cast-iron corn stick pan. Ready in just 30 minutes, they're a crowd-pleasing side dish for chili, barbecue, or soups, and pair beautifully with a dollop of honey or butter. Whether for brunch, dinner, or a snack, these cheesy, spicy treats are sure to elevate any meal. Perfect for those who crave a Southern-inspired snack with a gourmet touch!
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Recipe Information
Ingredients
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 0.75 cup sharp cheddar cheese, shredded
- 1 medium jalapeno, finely diced
- 1 as needed vegetable oil or nonstick spray
Instructions
Preheat your oven to 400°F (200°C) and place a cast-iron corn stick pan inside to heat up.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, kosher salt, and granulated sugar.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Fold in the shredded cheddar cheese and finely diced jalapeno until evenly distributed throughout the batter.
Carefully remove the preheated cast-iron pan from the oven and brush each mold with vegetable oil or spray generously with nonstick cooking spray.
Spoon the batter into the prepared molds, filling each about 3/4 full to allow for expansion while baking.
Bake in the preheated oven for 12–15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the corn sticks cool in the pan for 5 minutes before carefully releasing them onto a wire rack to cool slightly.
Serve warm with butter, honey, or your favorite dipping sauce. Enjoy!
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.4 g | 97% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2565 mg | 112% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 26.5 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 926 mg | 71% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 874 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
