Corn Sticks with Cheddar and Jalapeño
Baking and Desserts | American cuisine
⏳ Time
50 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
If you don't have a stick mold, you can use any other shape, even a round one.
Ingredients
- Coarse Cornmeal - 1 cup
- Sugar - 1 teaspoon
- Salt - ½ teaspoon
- Activated Baking Soda - ½ teaspoon
- Buttermilk - 7.1 oz
- Egg white - 1 piece
- Scallions - 0.7 oz
- Habanero Pepper - 2 tablespoons
- Cheshire Cheese - 4.2 oz
- Butter - 1.8 oz
Step by Step guide
Step 1
Preheat the oven to 428°F and place the stick mold in to heat for 10 minutes.
Step 2
In a large bowl, mix the cornmeal, sugar, baking soda, and salt. In another bowl, combine the buttermilk and egg. Then mix both mixtures together, adding grated cheese, finely chopped green onion, and minced jalapeño to taste. Add 2 tablespoons of butter and mix the batter well.
Step 3
Remove the mold from the oven and carefully grease it with the remaining butter. Quickly spoon 3 tablespoons of batter into each cavity and bake for about 12-15 minutes, until cooked through and golden brown.
Step 4
Cool for about 5-10 minutes in the mold, transfer to a plate, and serve warm.
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