Recipe courtesy of Gourmet Magazine

Cheddar-Jalapeno Corn Sticks

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  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 14 corn sticks or 1 (9-inch)
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1 cup yellow cornmeal

1 teaspoon sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup well-shaken buttermilk

1 large egg

4 ounces 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 jalapenos

1/2 stick (4 tablespoons) unsalted butter, melted


Special equipment:
2 well-seasoned cast-iron corn stick pans, each with 7 (5-by 1 1/2-inch) mold, or a well-seasoned 9-inch cast iron skillet.
  1. Preheat oven to 425 degrees. Heat pans in middle of oven 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, jalapenos, and 2 tablespoons butter, stirring, until just combined. Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes. Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm. 

Cook’s Note

If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.