We spiced up classic cornbread
batter with chopped chile pepper
and a dash of hot sauce for these fun and festive Chili-Onion Cornsticks.
Makes
about 18 cornsticks
Total Time
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Ingredients
Test Kitchen Approved
Test Kitchen Tip
Break leftover cornsticks into
pieces, and toast in a 400° oven
until crispy. Toss with fresh
chopped greens and your
favorite dressing for
a tasty salad.
Instructions
Preheat oven to 450°. Brush wells
of a 7-well cast-iron cornstick pan with melted butter. Place pan in
oven to preheat for 5 minutes.
Whisk together cornmeal, flour,
salt, and cumin in a large bowl.
Whisk together buttermilk, egg,
hot sauce, and 2 tablespoons melted butter in a small bowl. Make a well
in center of dry ingredients; stir in
buttermilk mixture just until combined. Fold in green onion and chile peppers.
Remove hot pan from oven carefully. Spoon 2 tablespoons batter into each well, smoothing tops with a spoon or offset spatula.
Bake until tops are golden brown and a wooden pick inserted in the centers comes out clean, 12 to 15 minutes. Remove from pan immediately.
Brush hot pan with additional melted butter; repeat process with remaining batter as needed.
