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Pimiento Cheese Corn Sticks

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 strong suit.

Pimiento Cheese Corn Sticks in a basket with a knife and butter to the side.

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 was this fun cornbead 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!

Why You’ll Love This Recipe

  • 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
  • Add in any cheese that you enjoy

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

  • Cooking spray (helps prevent the cornbread from sticking to the pan)
  • All-purpose flour (along with cornmeal, provides the base of the dry ingredients)
  • Finely ground white cornmeal (puts the corn in the cornbread!; note that my preference is for finely ground white cornmeal, but you may use any type that you like – it will make a difference in the texture and taste)
  • Baking powder (makes the bread rise)
  • Salt and pepper (seasons the cornbread)
  • Buttermilk (adds a tangy, creaminess to the batter)
  • Egg (binds all the ingredients together)
  • Extra sharp cheddar cheese (gives the cornbread a sharp, tangy taste)
  • Pimiento peppers (a sweet red pepper used a lot in southern cooking)

The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.

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.

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.

All ingredients in a yellow mixing bowl.

Add the wet ingredients to the dry ingredients along with the cheese and pimiento. As you can see in the photo, I forgot to add the black pepper in the dry ingredients, so I just tossed it in at the end because black pepper is very important to the taste of pimiento cheese.

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 to the oven and bake for approximately 20 minutes or until the corn sticks test done with a toothpick inserted near the center.

Using a fork to gently loosen the cooked corn sticks from the pan.

Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.

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.

Pimiento Cheese Corn Sticks in a basket with a knife and butter to the side.

Recipe Tips

  • If you don’t have a corn stick pan, you can make the recipe in muffins 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 more coarse grind will result in a different texture and taste.
  • Drain the pimientos well to keep excess moisture from watering down the batter.

Variations

  • 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.

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 About Pimiento Cheese Corn Sticks

What’s the difference between bell peppers and pimiento peppers?

Pimiento peppers are smaller and sweet whereas bell peppers contain more water and have a less concentrated flavor.

Can I make this without egg?

Many cornbread recipes are made without egg resulting in a very different texture. This recipe has not been tested without egg.

Should cornbread be allowed to cool before removing it from the pan?

Yes. I always let my 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.

Lana Stuart.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

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Pimiento Cheese Corn Sticks in a basket with a knife and butter to the side.

Pimiento Cheese Corn Sticks

These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread.
5 from 4 votes
Print It Rate It
Course: Breads
Cuisine: Southern
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 corn sticks
Calories: 142kcal
Author: Lana Stuart

Ingredients

  • Cooking spray
  • ¾ cup all-purpose flour
  • 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.
  • 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.
  • In a small bowl, stir together the buttermilk, egg, and canola oil.
  • Add to the dry ingredients along with the cheese and pimiento. 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.
  • Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.
  • Repeat with any remaining batter.

Notes

  • If you don’t have a corn stick pan, you can make the recipe in muffin tins or a small cast iron skillet
  • 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.

Nutrition Information

Serving 1 | Calories 142kcal | Carbohydrates 12g | Protein 5g | Fat 8g | Saturated Fat 3g | Trans Fat 1g | Cholesterol 27mg | Sodium 215mg | Potassium 72mg | Fiber 1g | Sugar 1g | Vitamin A 248IU | Vitamin C 4mg | Calcium 127mg | Iron 1mg

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.

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20 Comments

  1. Susan 30A EATS says:

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

  2. bestfoodies says:

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

  3. Aly ~ Cooking In Stilettos says:

    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!)

    1. 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 :-)

  4. JD @ Trader Joes Recipes says:

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

  5. Sommer@ASpicyPerspective says:

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

  6. Lana, these are genius!

    1. Well, at least brighter than average :-)

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

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

  8. 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

    1. 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 :-)

  9. 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

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

  10. 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!

  11. Great idea! I love it.

  12. Karen Kimbrel says:

    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

    1. 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.

  13. Look great! Fun for a party.