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Mini Pepperoni-Cheddar Corn Sticks

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“These go great with a bowl of chowder!”
READY IN:
40mins
SERVES:
21
YIELD:
42 Sticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F and arrange rack in center. Generously coat 3 cast-iron mini corn-stick pans (seven 1 oz. sticks per pan) with cooking spray. Heat pans in oven while making batter.
  2. Whisk together cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in a large bowl. Add cheese, corn, pepperoni and cilantro; toss until combined well. Whisk together buttermilk, butter and egg in a medium bowl. Pour buttermilk mixture into cornmeal mixture and stir until combined well.
  3. Carefully remove 1 pan at a time from oven and spoon 1 heaping tablespoon batter into each stick section. Immediately return to oven.
  4. Bake until completely golden brown and set (if undercooked, they will stick to pan), 10 to 12 minutes. Using a knife or small metal spatula, immediately remove sticks from pans and transfer to racks to cool. Wipe out pans with a paper towel, coat with cooking spray and repeat process with remaining batter. Serve warm.

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