How to Make Cheddar and Blue Corn Sticks

These corn sticks are great with any Mexican or Southwestern dinner or BBQ.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Blue Corn Sticks:
• 1/2 cup milk
• 6 Tbsp butter, melted
• 6 Tbsp maple syrup
• 1/4 cup firmly packed light brown sugar
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 6 Tbsp blue cornmeal
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• Cheddar Corn Sticks:
• 3/4 cup milk
• 1/4 cup butter, melted
• 2 large eggs, separated
• 2 Tbsp dark molasses
• 1 cup all-purpose flour
• 1/2 cup 2 Tbsp yellow cornmeal
• 2 Tbsp granulated sugar
• 1 1/2 tsp baking powder
• 2 tsp salt
• 1 cup shredded Cheddar cheese
• 2 cast-iron corn stick pans

1. To make the blue corn sticks, preheat the oven to 375 degrees F. Grease 2 cast-iron corn stick pans.

2. In a medium bowl, combine milk, butter, maple syrup, brown sugar, and eggs; mix well.

3. In a large bowl, combine flour, blue cornmeal, baking powder, and salt. Add dry ingredients to milk mixture; mix just until blended.

4. Warm pans in the oven for about 8 minutes; remove from oven. Pour batter into warm pans, filling to within 1/8" of the top.

5. Bake the corn sticks until light brown and a toothpick inserted in the center of a corn stick comes out clean, about 14 minutes.

6. Transfer pans to wire racks; let cool slightly. Turn corn sticks out of pans; serve immediately.

7. To make the cheddar corn sticks, preheat the oven to 375 degrees F. Grease 2 cast-iron corn stick pans. In a medium bowl, combine milk, butter, egg yolks, and molasses. In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt. Stir in Cheddar; set aside.

8. In a medium bowl, using an electric mixer set on high speed, beat egg whites until stiff peaks form. Add the dry ingredients to milk mixture; mix until just combined. Fold in egg whites.

9. Warm pans in the oven for about 8 minutes; remove from the oven. Pour batter into warm pans, filling to within 1/8" of the top. Bake until light brown and a toothpick inserted in the center comes out clean, about 14 minutes. Transfer pans to wire racks; cool slightly. Turn corn sticks out of pans and serve.

Tips & Warnings

• Add some chopped jalapeno peppers to the recipe and serve with tortilla soup.
• For real Southern corn bread, bake this recipe in a preheated 9" cast-iron skillet greased with bacon fat or shortening.
• Other cheeses, such as fontina, smoked Havarti, Muenster, or Provolone are all excellent substitutes for the Cheddar. Each one gives the bread a different flavor.
• You can use other cast-iron pan shapes, such as hearts, for this recipe. Using a cast-iron pan gives corn sticks a crisp crust and a soft, tender center.