Cheddar & Jalapeño Corn Sticks

Vegetarian
Gluten Free
Cheddar & Jalapeño Corn Sticks
35 min.
14
123kcal

Suggestions


Are you ready to elevate your side dish game with a delightful twist? Introducing Cheddar & Jalapeño Corn Sticks, a scrumptious vegetarian and gluten-free treat that will tantalize your taste buds and impress your guests! Perfectly crispy on the outside and soft on the inside, these corn sticks are infused with the rich, sharp flavor of extra-sharp Cheddar cheese and the zesty kick of pickled jalapeños.

In just 35 minutes, you can whip up a batch of these irresistible corn sticks, making them an ideal addition to any meal or gathering. With only 123 calories per serving, they offer a guilt-free indulgence that pairs beautifully with soups, salads, or as a standalone snack. The combination of yellow cornmeal and buttermilk creates a delightful texture, while the scallions add a fresh, vibrant touch.

Whether you're hosting a casual get-together or simply looking to spice up your weeknight dinner, these Cheddar & Jalapeño Corn Sticks are sure to be a hit. So, gather your ingredients, preheat your oven, and get ready to enjoy a warm, cheesy, and slightly spicy treat that will have everyone coming back for seconds!

Ingredients

  • 0.5 teaspoon baking soda 
  • cup buttermilk well-shaken
  • cup sharp cheddar cheese extra-sharp grated
  • large eggs 
  • tablespoons jalapeño peppers drained finely chopped
  • 0.5 teaspoon salt 
  • 0.3 cup spring onion white green finely chopped ( and pale parts only)
  • teaspoon sugar 
  • tablespoons butter unsalted melted
  • cup cornmeal yellow

Equipment

  • bowl
  • frying pan
  • oven
  • whisk

Directions

  1. Preheat oven to 425°F.
  2. Heat pans in middle of oven 10 minutes.
  3. Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  4. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.
  5. 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.
  6. Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  7. Serve warm.
  8. If using a cast-iron skillet, pour all of batter into it and bake 15 to 20 minutes.

Nutrition Facts

Calories123kcal
Protein13.18%
Fat55.14%
Carbs31.68%

Properties

Glycemic Index
16.33
Glycemic Load
5.48
Inflammation Score
-2
Nutrition Score
3.7056521902914%

Flavonoids

Kaempferol
0.02mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:122.82kcal
6.14%
Fat:7.57g
11.65%
Saturated Fat:4.16g
26.01%
Carbohydrates:9.79g
3.26%
Net Carbohydrates:8.66g
3.15%
Sugar:1.4g
1.55%
Cholesterol:31.84mg
10.61%
Sodium:211.12mg
9.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.07g
8.15%
Phosphorus:85.91mg
8.59%
Calcium:81.93mg
8.19%
Selenium:4.75µg
6.79%
Vitamin B2:0.1mg
5.59%
Vitamin A:258.35IU
5.17%
Zinc:0.77mg
5.15%
Fiber:1.13g
4.53%
Vitamin B6:0.09mg
4.37%
Magnesium:17.02mg
4.26%
Vitamin K:4.35µg
4.14%
Manganese:0.08mg
3.97%
Vitamin B12:0.2µg
3.38%
Vitamin B1:0.05mg
3.16%
Vitamin D:0.4µg
2.68%
Iron:0.46mg
2.56%
Folate:9.45µg
2.36%
Vitamin B5:0.23mg
2.3%
Potassium:78.15mg
2.23%
Copper:0.04mg
2.01%
Vitamin E:0.26mg
1.73%
Vitamin B3:0.32mg
1.58%
Source:Epicurious