Packed with flavor, these spicy cornsticks are delicious drizzled with a cool sour cream dip.
Southwestern Cornbread Sticks
- 1 tablespoon unsalted butter, melted
- 1 cup plain yellow cornmeal
- ½ cup self-rising flour
- 1 teaspoon kosher salt
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¾ cup whole milk
- ¼ cup vegetable oil
- 2 large jalapeño peppers, seeded and diced
- ½ cup fresh corn kernels
- ½ cup shredded sharp Cheddar cheese
- ¼ cup diced red bell pepper
- ¼ cup sour cream
- 2 tablespoons heavy whipping cream
- Garnish: chopped green onion
- Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
- In a large bowl, whisk together cornmeal, flour, salt, chili powder, and cumin. In a small bowl, whisk together milk and oil. Make a well in center of dry ingredients; stir in milk mixture, jalapeño, corn, cheese, and bell pepper just until combined.
- Carefully remove hot pans from oven. Divide batter among prepared wells. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately.
- In a small bowl, stir together sour cream and cream. Serve cornbread with cream mixture. Garnish with green onion, if desired.