Best Cheddar Jalapeño Corn Sticks Recipes
CHEDDAR JALAPEñO CORN STICKS
Categories Bread Bake Thanksgiving Vegetarian Quick & Easy Cheddar Cornmeal Fall Jalapeño Gourmet
Yield Makes 14 corn sticks or 1 (9-inch) round loaf
Number Of Ingredients 11
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
- Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
- *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).
CHEDDAR & JALAPEñO CORN STICKS
Categories Appetizer Cheddar Cornmeal Jalapeño Gourmet Sugar Conscious Kidney Friendly
Yield Makes 14 corn sticks or 1 (9-inch) loaf of corn bread
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Heat pans in middle of oven 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.
- Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
- Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.
CHEDDAR-JALAPENO CORN STICKS
Make and share this Cheddar-Jalapeno Corn Sticks recipe from Food.com.
Provided by GinnyP
Categories Breads
Time 30m
Yield 14 corn sticks
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
- Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
- Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
- Remove pans from oven and divide remaining 2 T butter along corn stick molds.
- Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
- (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
- Serve warm.
Nutrition Facts : Calories 107.4, Fat 6.8, SaturatedFat 4, Cholesterol 33, Sodium 215.2, Carbohydrate 8.1, Fiber 0.7, Sugar 1.3, Protein 3.8
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