Cheddar and Jalapeno Corn Sticks
4 servings
50 minutes
Cheddar and jalapeño corn sticks are a vibrant representative of American cuisine, embodying the best flavor combinations. Crispy on the outside and tender on the inside, they blend the sweet base of corn flour with the spiciness of jalapeño and the rich taste of cheddar. Their origin is linked to the southern states of the USA, where corn baking holds a special place in gastronomy. These sticks are perfect for barbecues, spicy sauces, and beer, creating an unparalleled dining pleasure. The toasted crust, soft cheesy center, and mild heat make them not just a snack but a true gastronomic delight.
1
Preheat the oven to 220 degrees and heat the stick baking pan for 10 minutes.
2
In a large bowl, mix cornmeal, sugar, baking soda, and salt. In another bowl, combine buttermilk and egg. Then mix both mixtures, adding grated cheese, finely chopped green onions, and minced jalapeño to taste. Add 2 tablespoons of butter and mix the dough well.
- Cornmeal: 1 glass
- Sugar: 1 teaspoon
- Salt: 0.5 teaspoon
- Baking soda: 0.5 teaspoon
- Buttermilk: 200 g
- Chicken egg: 1 piece
- Spring onion: 20 g
- Jalapeno pepper: 2 tablespoons
- Cheddar cheese: 120 g
- Butter: 50 g
3
Remove the form from the oven and carefully grease it with the remaining butter. Quickly place 3 tablespoons of dough in each hole and bake for about 12-15 minutes, until cooked and golden brown.
- Butter: 50 g
4
Cool for about 5-10 minutes in the mold, transfer to a plate, and serve warm.
