Best 2 Cheddar Jalapeño Corn Sticks Recipes

**Cheddar Jalapeño Corn Sticks: A Delightful Combination of Sweet, Savory, and Spicy**

Indulge in the delectable goodness of Cheddar Jalapeño Corn Sticks, a tantalizing treat that blends the sweetness of corn, the sharpness of cheddar cheese, and the zesty kick of jalapeños. These golden-brown cornbread sticks are incredibly versatile, serving as a perfect accompaniment to soups, salads, and main courses, or as a satisfying snack on their own. With a crispy exterior and a moist, flavorful interior, each bite offers a harmonious balance of flavors that will leave you craving more.

**Recipe Variations to Suit Every Taste:**

1. **Classic Cheddar Jalapeño Corn Sticks:** Experience the original magic of this recipe, where the flavors of cheddar cheese and jalapeños shine through.

2. **Loaded Cheddar Jalapeño Corn Sticks:** Take your corn sticks to the next level by adding a medley of your favorite toppings, such as bacon, crumbled sausage, or diced bell peppers.

3. **Sweet Corn Sticks with Honey Butter:** Delight in a sweeter variation of corn sticks, featuring a hint of honey and the richness of butter, perfect for breakfast or brunch.

4. **Vegan Cheddar Jalapeño Corn Sticks:** Enjoy the same delicious flavors without compromising on your dietary preferences. This vegan version uses plant-based milk and cheese alternatives to create a delectable treat.

5. **Gluten-Free Cheddar Jalapeño Corn Sticks:** Cater to gluten-free diets with this modified recipe that uses gluten-free cornmeal and flour, ensuring everyone can savor these delectable corn sticks.

Here are our top 2 tried and tested recipes!

CHEDDAR JALAPEñO CORN STICKS

Cheddar Jalapeño Corn Sticks image

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

Ingredients

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

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-JALAPENO CORN STICKS

Cheddar-Jalapeno Corn Sticks image

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

Ingredients

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

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

Tips:

For a crispy exterior and a fluffy interior, make sure to use a combination of all-purpose flour and cornmeal in your batter.
Don't overmix the batter, as this can result in tough corn sticks.
If you don't have a corn stick pan, you can also use a mini muffin tin. Just grease the cups well before filling them with batter.
To make the corn sticks extra cheesy, add some grated cheddar cheese to the batter.
For a spicy kick, add some finely chopped jalapeños to the batter.
Serve the corn sticks hot with your favorite dipping sauce, such as ranch dressing or honey butter.

Conclusion:

Cheddar jalapeño corn sticks are a delicious and easy-to-make appetizer or side dish. With their crispy exterior, fluffy interior, and cheesy jalapeño flavor, they're sure to be a hit at your next party or gathering. So next time you're looking for a tasty and satisfying snack, give these corn sticks a try!

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