tex-mex jalapeno corn sticks
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These corn sticks are great with chili or Tex-Mex style soup. If you don't have a cast iron mold, you can bake these in a cast iron skillet.
yield
8 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For tex-mex jalapeno corn sticks
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1 cyellow corn meal
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1 tspsugar (cane or granulated)
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1/2 tspbaking soda
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1/2 tspsalt
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1 cbuttermilk
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1 lgegg
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1/2 cgrated sharp cheddar cheese
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1/4 cscallions, finely chopped (white and light green parts only)
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1-2 Tbsppickled jalapenos, finely chopped and drained
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4 Tbspunsalted butter, melted
How To Make tex-mex jalapeno corn sticks
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1Lightly season mold or skillet with cooking spray and heat oven to 425 degrees F. Place pans in the oven on the middle rack and heat for approximately 10 minutes.
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2Whisk together cornmeal, sugar, baking soda and salt in a bowl.
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3In a second bowl, combine and whisk the buttermilk and egg until mixed well.
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4Stir the cornmeal mixture into the buttermilk/egg mixture.
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5Add the green onion, cheddar cheese, jalapenos, and 1/2 the melted butter. Blend ingredients until just combined.
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6Carefully remove skillet or mold from oven. Distribute the mixture evenly in the pan. If using a mold, the baking time will be approximately 12-15 minutes and if using a skillet, 18-20 minutes.
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7Be sure to test with a toothpick to be sure cornbread is done. Brush cornbread with remaining butter. Cool cornbread for several minutes before removing.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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