tex-mex jalapeno corn sticks
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.
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prep time
20 Min
cook time
30 Min
method
Bake
yield
8 serving(s)
Ingredients
- 1 cup yellow corn meal
- 1 teaspoon sugar (cane or granulated)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/2 cup grated sharp cheddar cheese
- 1/4 cup scallions, finely chopped (white and light green parts only)
- 1-2 tablespoon pickled jalapenos, finely chopped and drained
- 4 tablespoons unsalted butter, melted
How To Make tex-mex jalapeno corn sticks
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Step 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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Step 2Whisk together cornmeal, sugar, baking soda and salt in a bowl.
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Step 3In a second bowl, combine and whisk the buttermilk and egg until mixed well.
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Step 4Stir the cornmeal mixture into the buttermilk/egg mixture.
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Step 5Add the green onion, cheddar cheese, jalapenos, and 1/2 the melted butter. Blend ingredients until just combined.
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Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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