Chili Cheese Cornsticks

These cornsticks pack cheddar cheese and chopped green chilies into a quick cornmeal batter that bakes in 15 minutes flat. The cornstick pan shape means more crust per bite than a regular pan of cornbread, which is the whole point.

The batter comes together fast. Wet ingredients into dry, stir just until mixed, toss in the cheese and chilies. Don’t overwork it. A few lumps in cornbread batter are fine. Overmixing develops gluten and turns your cornsticks tough and cakey instead of crumbly and tender.

The cheddar melts into the batter as it bakes, creating pockets of gooey cheese throughout each stick. The green chilies add a mild, vegetal heat that won’t overpower the sweet corn flavor.

Pro Tips

• Grease the cornstick pans generously and preheat them in the oven while you mix the batter. Hot, greased pans give the outside an immediate sear that creates an extra-crispy shell
• Shred the cheddar yourself from a block for better melting. Pre-shredded cheese has anti-caking coating that doesn’t blend as smoothly
• Fill each mold about ¾ full since the batter rises during baking
• These are best eaten warm from the oven when the cheese is still melted

Variations

• Add 2 tablespoons of diced jalapeno for more heat
• Use pepper jack cheese instead of cheddar for a spicier, creamier melt
• Stir in ¼ cup of corn kernels for extra texture and sweetness