Food and Recipes Bread Jalapeño Cornbread Sticks 5.0 (2) 2 Reviews 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. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. Southern Living's editorial guidelines Published on January 10, 2020 Print Share Share Tweet Pin Email Photo: Greg Dupree; Prop Styling: Cindy Barr; Food Styling: Chelsea Zimmer Active Time: 20 mins Total Time: 35 mins Yield: 14 sticks Ingredients 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) Directions 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. Chef's Notes Make Mini Jalapeño Cornbread Muffins: Preheat oven to 425°F. Coat 3 (12-cup) mini muffin pans with cooking spray; set aside. Proceed with Steps 2 through 4 as directed. For Step 5, divide the batter evenly among the prepared muffin pans (about 2 tablespoons each), filling 32 cavities. Working in 2 batches, bake until a wooden pick inserted in centers of muffins comes out clean, about 12 minutes. Serve warm, or remove from pans and cool completely on a wire rack, approximately 30 minutes.(Makes about 32 muffins) Print