Southwestern Cornbread Sticks


Packed with flavor, these spicy cornsticks are delicious drizzled with a cool sour cream dip.

Southwestern Cornbread Sticks
Make 14
  • 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
  1. 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.
  2. 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.
  3. Carefully remove hot pans from oven. Divide batter among prepared wells. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately.
  4. In a small bowl, stir together sour cream and cream. Serve cornbread with cream mixture. Garnish with green onion, if desired.



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