Bacon-Cheddar Cornbread Sticks


Cheddar cheese and Creole seasoning give these cornsticks extra flavor. 

Bacon-Cheddar Cornbread Sticks
Serves: Makes about 14
  • 4 slices bacon, chopped
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon Creole seasoning
  • 1 cup whole milk
  • ¼ cup vegetable oil
  • 1 cup shredded sharp
  • Cheddar cheese
  1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings.
  2. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with reserved 2 tablespoons drippings. Place pans in oven to preheat for 5 minutes.
  3. In a large bowl, whisk together cornmeal, flour, sugar, salt, and Creole seasoning. In a small bowl, whisk together milk and oil. Make a well in center of dry ingredients; stir in milk mixture, cheese, and bacon just until combined.
  4. Carefully remove hot pans from oven. Divide batter among prepared wells.
  5. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately.



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