Tuesday, July 29, 2014


  • 2 box(es) (8 1/2-ounce) Jiffy corn muffin mix
  • 3/4 cup(s) creamed corn
  • 3 ounce(s) (about 3/4 cup) pepper Jack, grated
  • 2 large eggs
  • 2 tablespoon(s) unsalted butter, melted; plus more butter for serving
  1. Preheat oven to 425 degrees F. Set 2 cast-iron cornbread-stick pans (see Note) in the top-third of oven until hot, about 15 minutes.
  2. Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not overmix.
  3. Carefully remove pans from oven and brush each cornbread-stick mold with butter. Fill each mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, 12 to 15 minutes. Remove pans from oven and, using a sharpknife, release sticks. Serve warm with additional butter.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.