Jalapeno-Cheese Corn Sticks
Cheesy jalapeno corn sticks offer a spicy, savory snack with a crunchy exterior and tender interior, perfect for parties, picnics, or as a flavorful appetizer.
Ingredients
Instructions
- Preheat oven to 425°F.
- Grease two 7-stick corn stick molds with vegetable oil or cooking spray and heat molds for about 5 minutes.
- In a mixing bowl, combine cornmeal, whole wheat flour, baking powder, and salt.
- In a separate bowl, beat the egg and then mix in the milk and vegetable oil.
- Stir the wet ingredients into the dry ingredients until just combined.
- Fold in the finely chopped jalapeno pepper.
- Pour the batter into the greased molds, filling each about three-quarters full.
- Bake in the preheated oven for 12-15 minutes or until golden brown and cooked through.
- Remove from oven and allow to cool slightly before removing from molds.
Tips & Substitutions
For a spicier kick, leave some seeds in the jalapeno or substitute with a serrano pepper. If you prefer a gluten-free option, replace whole wheat flour with a gluten-free flour blend. Ensure not to overmix the batter to maintain a light texture. Experiment with adding shredded cheese for extra flavor, making it a delightful complement to any meal.
Serving Suggestions
These jalapeno-cheese corn sticks are perfect as a snack or side dish. Serve them warm with a side of salsa or your favorite dipping sauce, such as Caramel Dipping Sauce for a sweet twist. They pair beautifully with easy potato salad mold or as an accompaniment to grilled meats for a delightful meal.
Storage & Reheating
Store any leftover corn sticks in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes until warmed through. For a crispier texture, you can also reheat them in a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Jalapeno-Cheese Corn Sticks contains roughly 76 calories, with 2g protein, 10g carbohydrates, and 3g fat. It is an excellent source of vitamin C (32% of the Daily Value). Note that it is relatively high in sodium, at 779mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn sticks ahead of time?
Absolutely! You can prepare the batter and refrigerate it for up to 24 hours before baking. Just remember to let it come to room temperature before pouring it into the molds. This way, you can enjoy fresh corn sticks without the morning hassle.
What can I use instead of yellow cornmeal?
If you don't have yellow cornmeal, you can use white cornmeal or even polenta as substitutes. The texture may vary slightly, but both will still yield delicious results. Just ensure the measurements remain the same for consistency in the recipe.
Are these corn sticks suitable for freezing?
Yes, these corn sticks freeze very well! Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 2 months. To reheat, simply thaw and warm in the oven or microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).