Jalapeno & Red Pepper Corn Sticks

Blue cornmeal gives these corn sticks a striking purple-grey color and a deeper, nuttier corn flavor than regular yellow. Chopped jalapeno and red bell pepper folded into the batter add heat, sweetness, and bright flecks of color in every crispy stick.

The batter follows classic cornbread rules: mix wet into dry, stir just until combined, and don’t worry about lumps. Overmixing develops gluten in the flour and turns tender corn sticks into tough, chewy ones. The peppers and melted butter go in last with a gentle fold.

Filling the molds almost to the top is important for corn sticks. They don’t rise much, so a full mold means a plump, well-shaped stick. The liberally greased pan creates those signature crispy edges that shatter when you bite in.

Kitchen Tips

• Preheat the greased corn stick pan in the oven for 5 minutes before adding batter. The sizzle when the batter hits hot metal is what creates that extra-crispy crust.
• Seed and devein the jalapeno to control the heat. Leaving the seeds in makes these significantly spicier.
• Blue cornmeal is found in Mexican specialty sections of major supermarkets. Yellow cornmeal works as a substitute but with less visual impact.
• Serve warm with plenty of butter for the best experience.

Variations

• Use yellow cornmeal if blue isn’t available. The flavor is similar, just less nutty.
• Add a handful of shredded cheddar cheese to the batter for a cheesy version.
• Swap the jalapeno for diced green chilies for a milder, smokier heat.