Cheddar Jalapeno Corn Sticks Recipes

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JALAPENO CHEDDAR CORNBREAD



Jalapeno Cheddar Cornbread image

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 12 large pieces

Number Of Ingredients 11

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers

Steps:

  • Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
  • Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

JALAPENO AND CHEDDAR CORNBREAD



Jalapeno and Cheddar Cornbread image

Make and share this Jalapeno and Cheddar Cornbread recipe from Food.com.

Provided by PalatablePastime

Categories     Quick Breads

Time 40m

Yield 15 serving(s)

Number Of Ingredients 10

2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking soda
1 1/2 cups grated sharp cheddar cheese
1 (15 ounce) can creamed corn
1/2 cup canned sliced jalapeno, drained
1 cup buttermilk
4 eggs, lightly beaten
3/4 cup unsalted butter, melted

Steps:

  • Preheat the oven to 375°F.
  • Lightly grease an oblong 9 x 11 baking pan or coat with cooking spray.
  • In a large mixing bowl, combine cornmeal, salt, sugar, and baking soda.
  • Stir in cheese, corn, jalapeños, buttermilk and eggs, just enough to blend.
  • Stir in the melted butter.
  • Pour the batter into the pan and bake for 30-35 minutes, or until the cornbread is golden and an inserted toothpick comes out clean.
  • Remove from oven and let cool in pan 15 minutes then cool on wire rack.

Nutrition Facts : Calories 237.6, Fat 15.1, SaturatedFat 8.8, Cholesterol 86.5, Sodium 523.7, Carbohydrate 20.1, Fiber 1.6, Sugar 3, Protein 7

CHEDDAR & JALAPEñO CORN STICKS



Cheddar & Jalapeño Corn Sticks image

Categories     Appetizer     Cheddar     Cornmeal     Jalapeño     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 14 corn sticks or 1 (9-inch) loaf of corn bread

Number Of Ingredients 12

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
4 ounces coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (4 tablespoons) unsalted butter, melted
Special Equipment
2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet

Steps:

  • Preheat oven to 425°F. Heat pans in middle of oven 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2 tablespoons butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 tablespoons butter among corn stick molds. Quickly divide batter among molds (about 3 tablespoons each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • Cool corn sticks in pans 3 to 5 minutes before removing from molds. Serve warm.

JALAPEñO CORNBREAD STICKS



Jalapeño Cornbread Sticks image

Made in an old-fashioned cast-iron corn stick pan, this jalapeno-studded cornbread will make everyone at the table smile. And if you don't have this particular pan, don't worry. You can use three 12-cup mini muffin pans and make 32 small corn muffins instead.

Provided by Paige Grandjean

Categories     Bread

Time 35m

Yield 14 sticks

Number Of Ingredients 12

1/2 cup all-purpose flour
1/2 cup fine yellow cornmeal
2 teaspoons baking powder
1 1/4 teaspoons kosher salt
3/4 cup thawed frozen corn
1 large jalapeño chile, minced (about 1/4 cup)
2 scallions, finely chopped (about 1/4 cup)
10 tablespoons unsalted butter, melted, divided
2 large eggs
3/4 cup half-and-half
1 tablespoon granulated sugar
2 1/2 ounces pre-shredded Mexican cheese blend (about 2/3 cup)

Steps:

  • Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
  • Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
  • Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
  • Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
  • Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.

CHEDDAR-JALAPENO CORN STICKS



Cheddar-Jalapeno Corn Sticks image

Make and share this Cheddar-Jalapeno Corn Sticks recipe from Food.com.

Provided by GinnyP

Categories     Breads

Time 30m

Yield 14 corn sticks

Number Of Ingredients 10

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425°F.
  • Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  • Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 T butter along corn stick molds.
  • Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  • Serve warm.

Nutrition Facts : Calories 107.4, Fat 6.8, SaturatedFat 4, Cholesterol 33, Sodium 215.2, Carbohydrate 8.1, Fiber 0.7, Sugar 1.3, Protein 3.8

JALAPEñO GARLIC CORN FRITTERS WITH CHIPOTLE AIOLI.



Jalapeño Garlic Corn Fritters with Chipotle Aioli. image

The best simple summer appetizer...everyone loves a corn fritter!

Provided by Tieghan Gerard

Time 25m

Number Of Ingredients 16

3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 cup grated cheddar cheese
2 cloves garlic, grated
1 pinch of each kosher salt and black pepper
1/2 cup milk
1 egg, beaten
2 ears corn, kernels removed, from the cob ((about 2 cups))
1 jalapeño, seeded, if desired and chopped
2 tablespoons chopped fresh chives
oil, for frying
1/2 cup avocado oil based mayo
1-2 tablespoons lemon juice
1 clove garlic, grated
1 teaspoon honey
1/2 teaspoon chipotle chili powder

Steps:

  • 1. In a large bowl, mix the flour, baking powder, cheddar, garlic, and a pinch each of salt and pepper. Add the milk and egg, mixing until just combined. Stir in the corn, jalapeños, and chives. 2. Heat 1-2 inches of oil in a large skillet over medium-high heat. Drop tablespoons size balls of batter into the oil for 4-5 minutes or until golden and crisp on all sides. Remove and drain on a wire rack with paper towels underneath. 3. To make the aioli. Mix all ingredients in a bowl until smooth and creamy. Season with salt. Serve the fritters with aioli for dipping. ENJOY!

Nutrition Facts : Calories 253 kcal, ServingSize 1 serving

CHEDDAR JALAPEñO CORN STICKS



Cheddar Jalapeño Corn Sticks image

Categories     Bread     Bake     Thanksgiving     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Fall     Jalapeño     Gourmet

Yield Makes 14 corn sticks or 1 (9-inch) round loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
  • Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
  • Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
  • *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).

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