Southwest Blue Corn Sticks
Infused with earthy blue cornmeal, zesty lime, and a hint of bold Southwest spices, these Southwest Blue Corn Sticks are the perfect savory treat to elevate your table. This easy-to-make recipe blends the nutty flavor of blue corn with aromatic chili powder and cumin, balanced by the subtle sweetness of honey and the tang of buttermilk. Baked to golden perfection in a corn stick pan or muffin tin, these fast-baking sticks (ready in just 12 minutes!) are irresistibly crunchy on the outside and tender on the inside. Ideal as a side dish for soups, stews, or chili, or served with your favorite dipping sauce, these Southwest-inspired bites offer a deliciously modern twist on classic cornbread. Perfect for family dinners, potlucks, or any occasion that calls for a touch of Southwest flair!
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Recipe Information
Ingredients
- 1 cup Blue cornmeal
- 0.5 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Chili powder
- 0.5 teaspoon Ground cumin
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Honey
- 0.75 cup Buttermilk
- 1 large Egg
- 1 teaspoon Lime zest
- 1 as needed Vegetable oil or nonstick spray (for coating pan)
Instructions
Preheat your oven to 400°F (200°C).
Grease the wells of a corn stick pan or a muffin pan with vegetable oil or nonstick spray and set aside.
In a medium bowl, whisk together the blue cornmeal, all-purpose flour, baking powder, salt, chili powder, and ground cumin.
In a separate bowl, combine the melted butter, honey, buttermilk, egg, and lime zest. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should be thick.
Spoon the batter evenly into the prepared corn stick pan or muffin wells, filling each about 3/4 of the way full.
Bake in the preheated oven for 10-12 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let it cool for 5 minutes. Gently remove the corn sticks from the pan and transfer them to a wire rack to cool slightly.
Serve warm with your favorite dipping sauce or alongside a hearty soup or chili.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.1 g | 87% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 198.2 g | 72% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 45.0 g | ||
| Protein | 29.1 g | 58% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 281 mg | 22% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 620 mg | 13% | |
*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.
