Side Dishes
Chili-Onion Cornsticks
We spiced up classic cornbread batter with chopped chile pepper and a dash of hot sauce for these fun and festive Chili-Onion Cornsticks.
Ingredients
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.