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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pepper-Jack Cornbread Sticks Recipe

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This recipe for Pepper-Jack Cornbread Sticks is from Down Home Cookin' with the Davis Girls, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 8 1/2 oz box Jiffy corn muffin mix
3/4 cup creamed corn
3 oz pepper jack cheese, grated (about 3/4 cup)
2 large eggs
2 Tbsp unsalted butter, melted, plus more butter for serving
Directions:
Directions:
Preheat oven to 425º. Set 2 cast-iron cornbread-stick pans in the top third of oven until hot, about 15 minutes (you can use just one and repeat the process--just do yourself a favor and buy one--they are about $10 on Amazon or at hardware stores)

Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together--do not over mix.

Carefully remove pans from oven and brush each conbread-stick mold with butter. Fill each mold with about 2 Tbsp batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, about 12--15 minutes. Remove pans from oven and, using a sharp knife, release sticks. Serve warm with additional butter.
Number Of Servings:
Number Of Servings:
12 sticks
Personal Notes:
Personal Notes:
These are awesome! They go great with chili on a cold day, and can be made ahead and reheated or even frozen for later. Buy the pan--you'll be glad you did!

 

 

 

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