These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 10corn sticks
Ingredients
Cooking spray
¾cupall-purpose flour
⅓cupfinely ground white cornmeal
2teaspoonsbaking powder
¼teaspoonsalt
¼teaspoonground black pepper
½cupbuttermilkroom temperature
1eggroom temperature
3tablespoonscanola oil
¾cupgrated extra sharp cheddar cheese
3tablespoonsdiced pimientowell-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
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.
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.
Drain the pimientos well to keep excess moisture from watering down the batter.
Variations
Add a little cayenne pepper (about ¼ 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.
FAQsWhat'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.