Best 2 Cheddar Jalapeno Corn Sticks Recipes

Get ready to tantalize your taste buds with our delectable Cheddar Jalapeño Corn Sticks, a symphony of flavors that will elevate any gathering. These crispy and savory morsels, bursting with a hint of heat from the jalapeños and a generous amount of melted cheddar cheese, are the perfect companions for your favorite soup, chili, or simply as a standalone snack. Our recipe collection features three variations to cater to different preferences: the Classic Cheddar Jalapeño Corn Sticks, a timeless favorite that showcases the harmonious blend of cornmeal, cheese, and jalapeños; the Bacon Cheddar Jalapeño Corn Sticks, an indulgent twist where crispy bacon adds an extra layer of savoriness; and the Gluten-Free Cheddar Jalapeño Corn Sticks, a delightful option for those with gluten sensitivities, featuring a combination of almond flour and oat flour that delivers a crispy texture without compromising on flavor. Embark on this culinary journey and discover your new favorite corn stick recipe that will surely become a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh jalapenos for the best flavor. If you don't have fresh jalapenos, you can use canned or jarred jalapenos, but be sure to drain them well before using.
If you like your corn sticks spicy, you can add more jalapenos to the batter. You can also add other spices, such as chili powder or cayenne pepper.
Be sure to grease your corn stick pan well before filling it with batter. This will help the corn sticks to cook evenly and prevent them from sticking to the pan.
Fill the corn stick pan about halfway full with batter. This will allow the corn sticks to rise and cook properly.
Bake the corn sticks at a high temperature for a short period of time. This will help them to get crispy on the outside and fluffy on the inside.
Serve the corn sticks hot with your favorite dipping sauce. Ranch dressing, sour cream, or salsa are all great options.

Conclusion:

Cheddar jalapeno corn sticks are a delicious and easy-to-make snack or side dish. They are perfect for parties or potlucks and can be enjoyed by people of all ages. With their cheesy, spicy flavor and crispy texture, cheddar jalapeno corn sticks are sure to be a hit with everyone who tries them.

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