Pimiento Cheese Corn Sticks for #Baketogether

by Lana Stuart on May 30, 2012 · 22 comments

Pimiento Cheese Corn Sticks

For months now, I’ve been following all the luscious recipes coming from Abby Dodge‘s monthly #Baketogether event. And for all that time, my blogging friend Barbara from Creative Culinary has been gently prodding me to take part. But, because baking is simply not my strong suit, I’ve politely declined. It’s not that I can’t bake, I just don’t generally enjoy it. Baking requires a lot of precision. Measurements need to be exact. Cooking times must be closely followed. And, well, I find that the older I get the less patience I have for those kinds of things.

But then I saw that May’s #Baketogether was corn muffins. Well, how’s a Southern girl to resist that I ask you? Like any Southerner worth her salt, I was raised on a steady diet of cornbread in one form or another. So I decided this was the time to go ahead and take the #Baketogether challenge.

This month offered participants two options – one sweet and one savory. That choice was easy enough since I’ve always been firmly in the no-sugar-in-the-cornbread camp. Savory it would be, but how to put my own spin on a classic corn muffin and make it distinctly Southern? I mulled over that for weeks and nearly let the month get away from me before it suddenly occurred to me to combine two Southern classics – corn sticks and pimiento cheese. Can’t get much more Southern than that, can you?

Now corn stick pans are a standard feature in most Southern kitchens, but if you don’t have one, you can make these as muffins or even put the entire batter in a small cast iron skillet and make a little round of corn bread. Your choice.

To get started, place your corn stick pan on a baking sheet and coat it heavily with cooking spray. Or alternately, brush the corn stick pan heavily with peanut oil. Place the baking sheet and greased pan in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.

Pimiento Cheese Corn Stick Mixture

Meanwhile, whisk together the dry ingredients in a medium bowl. In a small bowl, stir together the buttermilk, egg, and canola oil. Add to the dry ingredients along with the cheese and pimiento. As you can see in the photo, I forget the black pepper in the dry ingredients. And black pepper should be included in this recipe because it’s very important to the taste of authentic pimiento cheese.

Mix gently but thoroughly to combine all ingredients.

When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture.  Return to the oven and bake for approximately 20 minutes or until corn sticks test done with a toothpick inserted near the center.

Loosen the corn sticks from the pan

Immediately remove the corn sticks from the pan, invert and allow to cool briefly. The easiest way to remove the corn sticks is by using a fork to go around the side and gently nudge the corn stick away from the pan. Then simply flip it over. Easier for me than trying to invert that heavy, very hot cast iron pan.

Repeat with any remaining batter. Makes about 10 corn sticks.

Pimiento Cheese Corn Sticks

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes about 10 corn sticks

Pimiento Cheese Corn Sticks

Classic cornbread sticks with sharp cheddar and pimiento

Ingredients

  • Cooking spray
  • 3/4 cup all-purpose flour
  • 1/3 cup fine grind white cornmeal
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1/2 cup buttermilk, room temperature
  • 1 egg, room temperature
  • 3 tblsp. canola oil
  • 3/4 cup grated extra sharp cheddar cheese
  • 3 tblsp. well drained diced pimiento

Instructions

  1. Spray a cast iron corn stick pan heavily with cooking spray.
  2. Place the pan on a baking sheet and place in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.
  3. Meanwhile, whisk together the dry ingredients in a medium bowl.
  4. In a small bowl, stir together the buttermilk, egg, and canola oil.
  5. Add to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.
  6. When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture.
  7. Return to the oven and bake for approximately 20 minutes or until corn sticks test done with a toothpick inserted near the center.
  8. Immediately remove the corn sticks from the pan, invert and allow to cool briefly.
  9. Repeat with any remaining batter.

Notes

Recipe adapted from Abby Dodge’s “Cornmeal Buttermilk Muffins”

http://www.lanascooking.com/2012/05/30/pimiento-cheese-corn-sticks-for-baketogether/

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{ 20 comments… read them below or add one }

1 Bree May 30, 2012 at 2:20 pm

Look great! Fun for a party.

Reply

2 Karen Kimbrel May 30, 2012 at 5:14 pm

Can’t wait to try this!! Billy wants to make them tonight! Could you make these in the mini-muffin pan for appetizers? If yes, how long should I cook them? Always enjoy your website!! First Class!!

Karen

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3 Lana May 30, 2012 at 7:15 pm

Karen – I haven’t made them in the mini-muffin pans so I’m not sure on an accurate cooking time. I’d start checking them after about 10 minutes. I wouldn’t think it would take much longer than that.

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4 Rocquie May 30, 2012 at 6:24 pm

Great idea! I love it.

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5 Liz May 30, 2012 at 8:13 pm

I tend to always make a sweeter corn muffin, but your post has inspired me to go the savory route next! And I’d love to get a corn stick pan…so cute!

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6 Terra May 31, 2012 at 1:15 am

Since I moved to the South, I have an addiction to pimento cheese, LOL! OH MY this looks WAY TOO good!!!! I definitely need to try this yummy treat:-) Hugs, Terra

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7 Lana May 31, 2012 at 2:00 pm

As addictions go, pimiento cheese is not a bad one to have :-)

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8 Miss P May 31, 2012 at 9:03 am

I know that you are going to be jealous …… don’t be …….. but, I have great grandmother Lofton’s corn stick pan. Polly gave it to me on one visit with her. Since she has never been a domestic diva, it wasn’t that much of a sacrifice on her part.

I have used it once. Once. I didn’t think about the fact that it had not been used in at least 40 to 50 years, and needed to be re-seasoned before using. The batter stuck, and it was a major chore getting that cleaned up. Now, I am inspired to get it out, clean it, and re-season. Those really look great.

Hope all is good. Stay cool.

Miss P

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9 Lana May 31, 2012 at 2:02 pm

Season that pan up and make some corn sticks, girl! The only bad thing about those pans is that you need at least two, maybe three, to cook a whole recipe at once. I don’t know anybody that has more than one :-)

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10 Katie May 31, 2012 at 9:50 am

That seriously looks like the best cornbread I’ve ever seen! Wow!

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11 Lana May 31, 2012 at 2:02 pm

Why, thank you Katie! Hope you’ll try making some.

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12 Kathleen May 31, 2012 at 11:48 am

Lana, these are genius!

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13 Lana May 31, 2012 at 2:03 pm

Well, at least brighter than average :-)

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14 Sommer@ASpicyPerspective June 1, 2012 at 9:25 am

Oh Lana, they look so comforting! Just pinned. :)

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15 JD @ Trader Joes Recipes June 2, 2012 at 3:12 pm

oooh yum! I’m definitely going to have to try these out!

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16 Pam June 3, 2012 at 11:15 pm

They look so tasty.

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17 Aly ~ Cooking In Stilettos June 6, 2012 at 2:25 pm

Lana – I swear – when I need a kickass southern recipe, I’m coming to you FIRST! I really need to try this (and I need to get that pan ASAP!)

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18 Lana June 6, 2012 at 9:12 pm

Oh, yeah, if you don’t have a corn stick pan you *have* to get one. It’s required equipment for any Southern kitchen, ya know :-)

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19 bestfoodies June 13, 2012 at 7:44 pm

What an incredible idea combining two wonderful southern flavors,. Definitely on my to try list.

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20 Susan 30A EATS August 13, 2013 at 12:25 pm

Just pinned! Yum Lana!! Going to be a favorite for certain!

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