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  • Writer's pictureTommy Centola

Jalapeño Cornbread Sticks

Now that the weather has cooled off, we can spend more time in the kitchen. Lets look at a couple of baking recipes this week.

1 tablespoon butter, melted

1 cup coarse-ground yellow cornmeal

1/2 cup all-purpose flour

1/4 cup chopped green onion

2 tablespoon minced jalapeño

1 tablespoon sugar

1 1/4 teaspoons kosher salt, divided

1/4 teaspoon cayenne pepper

1 cup buttermilk

1/3 cup canola oil

1 large egg, beaten

Preheat oven to 425℉

Brush wells of 3(5-stick) cast-iron cornstalk pans with melted butter. Place pans in oven for five minutes.

In a large bowl, stir together cornmeal, flour, green onion, jalapeño, sugar, 1 teaspoon salt, and cayenne until well combined.

In a small bowl, whisk together buttermilk, oil, and egg until combined. Add buttermilk mixture to cornmeal mixture, stirring until just combined.

Remove pans from oven. Sprinkle remaining 1/4 teaspoon into wells. Divided batter amount prepared wells.

Bake until browned, about 19 minutes. Remove from pans immediately.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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