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.
Servings 10 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
- 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
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
