Chile-Cheese Corn Sticks
|Ingredients||Eggs, Bread, Dairy|
|Day Part||Lunch, Snack, Dinner|
|Menu Part||Side Dish|
Crisp on the outside and tender on the inside, these spicy corn sticks make a great addition to any bread basket.
1 cup yellow corn meal
1 cup all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1 cup frozen corn kernels, thawed, drained
11⁄2 cups grated cheddar
3⁄4 cup butter, melted
1 cup milk
1 egg, beaten
1 1⁄2 tbsp. minced jalapeños
- Preheat oven to 400°F and grease 12 corn stick molds.
- Sift together corn meal, flour, baking powder, and salt. Stir in corn and 1 cup cheddar.
- Combine melted butter, milk, egg, and jalapeños; stir into flour mixture until dry ingredients are moistened. Spoon batter into molds; sprinkle with remaining cheddar.
Bake 20 min. until golden.