These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread. They’re a great finger food for kids and make a great side dish for a family dinner or summer cookout.
Several years ago, blogger Abby Dodge hosted a monthly bake together event. It was a fun way for bloggers to get together virtually and do a little baking. I resisted taking part for a long time because baking is simply not my strongest suit.
But then one month, I saw that the bake together 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 that was the time to go ahead and take the bake together challenge.
The result is a fun cornbread that combines two Southern classics — corn sticks and pimiento cheese. They’re slightly sweet but decidedly savory. You just can’t go wrong with these flavors!
Recipe Snapshot: Pimiento Cheese Corn Sticks
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10
Cuisine: Southern
Cooking Method: Oven
Primary Ingredients: White cornmeal, flour, buttermilk, sharp cheddar, diced pimiento
Skill Level: Easy
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What Makes This Recipe Special
- It’s a fun twist on classic Southern baking.
- Naturally sweet and savory at the same time.
- Soft on the inside and deliciously crispy on the outside.
- Great way to use pimientos other than the classic spread.
What is a Corn Stick Pan?
Corn stick pans are made of cast iron and have 7 corn cob shaped impressions. Whatever you bake in the pan takes the shape of an ear of corn.
They’re a standard item 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 cornbread. Your choice!
Ingredient Notes
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- All-purpose flour — Paired with white cornmeal, flour provides the base of the dry ingredients.
- Finely ground white cornmeal — Puts the corn in the cornbread! My preference is for finely ground white cornmeal, but you may use any type that you like. Coarser grinds will make a difference in the texture and taste.
- Buttermilk — Adds a tangy, creaminess to the batter.
- Egg — One egg helps bind the ingredients together.
- Extra sharp cheddar cheese — Gives the cornbread a sharp, tangy taste. Buy it in a block and grate it yourself for the best results.
- Diced pimiento — Pimientos are a sweet red pepper commonly used in Southern cooking.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations to Try
- Add a little cayenne pepper (about 1/4 teaspoon) to the batter for a hit of heat.
- Fold chopped fresh parsley into the batter for a bit of color.
- Use pepper jack cheese for spicier southwestern-style corn sticks.
- Sprinkle in a little smoked paprika for a hint of smoky taste.
How to Make Pimiento Cheese Corn Sticks
Heat the Corn Stick Pan
- 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.
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Mix the Ingredients
- While the oven heats, whisk together the dry ingredients in a medium bowl.
- In a small bowl, stir together the buttermilk, egg, and canola oil.
- Add the wet ingredients to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.
Bake the Corn Sticks
- 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 the pan to the oven and bake for approximately 20 minutes or until the corn sticks test done with a toothpick inserted near the center.
- Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from the pan.
Pro Tip
The easiest way to remove the corn sticks is by using a fork to go around the sides of each corn stick and gently nudge it away from the pan. Then simply flip it over. It’s easier for me than trying to invert that heavy, very hot cast iron pan.
- Repeat with any remaining batter. Makes about 10 corn sticks.
Recipe Tips
- If you don’t have a corn stick pan, you can make the recipe in muffin tins or a small cast iron skillet.
- The pan should be well oiled to prevent the cornbread from sticking.
- My preference is to use a finely ground cornmeal for a smooth textured result. Using a coarser grind will result in a different texture and taste.
- Drain the pimientos well to keep excess moisture from watering down the batter.
Storing and Freezing
- Store in the refrigerator in an airtight container for 5 to 7 days.
- To freeze, wrap individual corn sticks in plastic wrap, then in a light layer of foil, and place in a freezer-safe bag. Freeze for up to 2 months.
Questions and Answers: Pimiento Cheese Corn Sticks
- What’s the difference between red bell peppers and pimiento peppers?
Pimiento peppers are smaller and sweeter, while bell peppers have more water and a less concentrated flavor. - Can I make cornsticks without egg?
Many cornbread recipes are made without egg, resulting in a very different texture. This recipe has not been tested without egg. - Should corn sticks be allowed to cool before removing them from the pan?
Yes. I always let cornbread cool for at least 10 minutes. As the cornbread cools, the surface begins to contract and release from the pan, making it easier to remove.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Pimiento Cheese Corn Sticks
Ingredients
- Cooking spray
- ¾ cup all-purpose flour
- ⅓ cup finely ground white cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup buttermilk room temperature
- 1 egg room temperature
- 3 tablespoons canola oil
- ¾ cup grated extra sharp cheddar cheese
- 3 tablespoons diced pimiento well-drained
Instructions
- Spray a cast iron corn stick pan heavily with cooking spray.Cooking spray
- 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.
- Meanwhile, whisk together the dry ingredients in a medium bowl.¾ cup all-purpose flour, ⅓ cup finely ground white cornmeal, 2 teaspoons baking powder, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- In a small bowl, stir together the buttermilk, egg, and canola oil.½ cup buttermilk, 1 egg, 3 tablespoons canola oil
- Add to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.¾ cup grated extra sharp cheddar cheese, 3 tablespoons diced pimiento
- 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.
- Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.
- Repeat with any remaining batter.
Notes
- Makes about 10 corn sticks. A traditional cast iron corn stick pan has 7 impressions, so you’ll bake in two batches.
- No corn stick pan? Make the recipe in muffin tins or a small cast iron skillet.
- Heat the pan in the oven while it preheats, and coat it heavily with cooking spray or brush it with peanut oil. A well-oiled pan keeps the corn sticks from sticking.
- Finely ground white cornmeal gives a smooth texture. A coarser grind changes the texture and taste.
- Grate the cheese yourself from a block for the best results.
- Drain the pimientos well so the extra moisture doesn’t water down the batter.
- Mix the batter gently but thoroughly. Fill each impression to the top.
- Let the corn sticks cool for 10 minutes in the pan. Run a fork around the sides of each one, nudge it loose, and flip it out rather than inverting the heavy, hot pan.
- Add a little cayenne, chopped fresh parsley, or smoked paprika for variety, or use pepper jack for a spicier southwestern version.
- Store in an airtight container in the refrigerator for 5 to 7 days. To freeze, wrap individual corn sticks in plastic wrap, then a light layer of foil, and freeze in a freezer-safe bag for up to 2 months.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Just pinned! Yum Lana!! Going to be a favorite for certain!
What an incredible idea combining two wonderful southern flavors,. Definitely on my to try list.
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!)
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 :-)
They look so tasty.
oooh yum! I’m definitely going to have to try these out!
Oh Lana, they look so comforting! Just pinned. :)
Lana, these are genius!
Well, at least brighter than average :-)
That seriously looks like the best cornbread I’ve ever seen! Wow!
Why, thank you Katie! Hope you’ll try making some.
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
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 :-)
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
As addictions go, pimiento cheese is not a bad one to have :-)
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!
Great idea! I love it.
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
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.
Look great! Fun for a party.