Southwest Blue Corn Sticks Recipe

Name: Southwest Blue Corn Sticks
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Blue Cornmeal; Salad Oil; 1/2 cup chopped onion; Jalapeno Chile; 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons baking powder; Low Fat Milk; 1 large egg; Monterey Jack Cheese

Experience a vibrant twist on classic cornbread with these Southwest Blue Corn Sticks! Made with vibrant blue cornmeal (easily substituted with white or yellow), these savory sticks boast a unique flavor profile. Baked in a traditional corn stick pan (muffin tin works too!), they're perfectly crispy on the outside and tender on the inside. A simple yet flavorful recipe, perfect for a weeknight dinner or a festive gathering.

Prep Time 15 mins

Cook Time 45 mins

Calories 120.9 kcal

Protein 8g

Rating 4.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Southwest Blue Corn Sticks

Blue Cornmeal
Salad Oil
1/2 cup chopped onion
Jalapeno Chile
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
Low Fat Milk
1 large egg
Monterey Jack Cheese

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How to Make Southwest Blue Corn Sticks

Preheat oven to 375°F (190°C).
Lightly grease a 12-cup corn stick pan or 12-cup muffin tin. Sprinkle 2 teaspoons of cornmeal into the pan to coat.
Set aside.
Heat 1 tablespoon of vegetable oil in a medium nonstick skillet over medium heat.
Add 1/2 cup chopped onion and 1/4 cup chopped green chiles. Cook, stirring frequently, until the onion is softened and lightly browned (about 5 minutes).
Set aside.
In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, and 1 cup blue cornmeal until well combined.
In a medium bowl, whisk together 1 cup milk and 1 large egg.
Add the milk mixture, 1 cup shredded cheddar cheese, and the cooked onion and chile mixture to the dry ingredients.
Stir gently until just combined. Do not overmix.
Spoon the batter into the prepared corn stick pan or muffin tin, filling each cup almost to the top.
Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Let cool in the pan for 10 minutes before carefully removing the corn sticks.
Serve warm and enjoy!