Crispy Crusty Jalapeno Cornbread Sticks
Ingredients
- 1 cup yellow cornmeal ⓘ
- 1/2 cup all-purpose flour ⓘ
- 1 cup (4 ounces) grated sharp Cheddar cheese ⓘ
- 1 jalapeno pepper, cored, seeded, and minced (about 2 tablespoons) ⓘ
- 2 tablespoons sugar ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon kosher salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1 1/4 cups well-shaken buttermilk ⓘ
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 large eggs, lightly beaten ⓘ
Instructions
- Preheat the oven to 425F.
- Lightly grease 2 cast-iron corn stick pans and place in the oven to heat while you mix the batter.
- (If you have only one pan, halve the recipe or bake in batches, taking care to preheat the pan again before baking the second batch.
- The batter will be fine left at room temperature while the first batch bakes.)
- Stir together the cornmeal, flour, cheese, jalapeno, sugar, baking powder, salt, black pepper, and baking soda in a large bowl.
- Whisk the buttermilk, butter, and eggs in a separate bowl.
- Add the buttermilk mixture to the flour mixture and stir just to combine.
- Do not overmix; the batter should have a lumpy appearance.
- Remove the pans from the oven and spoon about 2 heaping tablespoons of batter into each mold.
- Return the pans to the oven and bake until the sticks are slightly puffed and golden, about 15 minutes (20 to 25 minutes if using a skillet).
- Remove from the oven and serve warm.
Nutrition & Diet Analysis (per serving)
670
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).