Pin This zesty jalapeño cornbread has been my go-to side dish for chili nights and barbecues for years. The unexpected addition of tangy pickles creates a flavor combination that surprises and delights everyone who tries them. The cornstick shape makes them perfect for dipping and adds a touch of Southern charm to any meal.
I first created these cornbread sticks when looking for something to serve alongside my smoky brisket at a backyard gathering. What started as an experiment with leftover pickle jar contents has become my most requested recipe at family cookouts.
Ingredients
- yellow cornmeal: 1 cup provides authentic corn flavor and that distinctive gritty texture. Look for stone ground varieties for the best flavor
- all purpose flour: 1 cup creates structure while keeping the texture light. I prefer unbleached for a more natural product
- granulated sugar: 2 tbsp balances the tangy and spicy elements without making the cornbread sweet. You can adjust to taste
- baking powder and baking soda: 1 ½ tsp baking powder and ½ tsp baking soda work together for the perfect rise. Check that your baking powder is fresh
- fine sea salt: ¾ tsp enhances all the flavors. Diamond Crystal brand gives consistent results
- buttermilk: 1 cup adds tanginess and creates tender crumbs. Full fat produces the richest results
- large eggs: 2 provide structure and richness. Room temperature eggs incorporate better
- unsalted butter: ¼ cup melted and cooled slightly adds richness without overwhelming. European style butter has more fat content for extra flavor
- pickled jalapeños: ½ cup finely chopped adds spice and brightness. Adjust quantity based on heat preference
- dill pickles: ½ cup finely chopped delivers unexpected tanginess. Pat them very dry to prevent soggy spots
- sharp cheddar cheese: ¾ cup creates pockets of melty goodness. Freshly grated melts more evenly than pre shredded
- vegetable oil: 1 tbsp for greasing ensures perfect release from the pan. High smoke point oils work best
Instructions
- Preheat and Heat Pan:
- Place your cast iron cornstick pan or muffin tin in the oven while preheating to 425°F. This crucial step creates that signature crisp exterior that makes cornbread sticks so special. Allow at least 10 minutes for the pan to become thoroughly heated.
- Mix Dry Ingredients:
- In a large bowl whisk together the cornmeal flour sugar baking powder baking soda and salt until evenly distributed. Breaking up any lumps now ensures a smooth batter later. The yellow cornmeal should brighten the entire mixture.
- Combine Wet Ingredients:
- In a separate bowl vigorously whisk the buttermilk eggs and melted butter until completely smooth and slightly frothy. The buttermilk might look curdled when the butter hits it but keep whisking and it will come together beautifully.
- Create The Batter:
- Pour the wet mixture into the dry ingredients and stir with a wooden spoon or silicone spatula using gentle folding motions. Stop mixing as soon as no dry spots remain about 10 to 15 strokes. Overmixing will develop gluten and create tough cornbread.
- Add Flavorful Mix-ins:
- Gently fold in the chopped jalapeños pickles and shredded cheese until just distributed. Some streaks of ingredients are fine as they will create flavorful pockets throughout the cornbread. The batter should look lumpy but cohesive.
- Prepare The Hot Pan:
- Carefully remove the preheated pan from the oven using thick oven mitts. Thoroughly brush each cornstick mold with vegetable oil ensuring every crevice is coated. The oil should sizzle slightly when it hits the hot pan.
- Fill The Molds:
- Working quickly spoon the batter into each mold filling about three quarters full. This leaves room for rising while ensuring the batter reaches the edges of the mold for the classic cornstick shape.
- Bake To Golden Perfection:
- Bake for 18 to 20 minutes until the tops are golden brown and the edges are crispy. A toothpick inserted into the center should come out clean or with a few moist crumbs but no wet batter.
- Cool And Release:
- Allow the cornbread sticks to cool in the pan for exactly 5 minutes. This resting period helps them set up for clean removal. Use a butter knife to gently loosen the edges if needed before turning them out onto a cooling rack.
Pin The pickles are truly the secret ingredient in this recipe. I discovered this by accident when I was low on ingredients and decided to chop up some dill pickles from the refrigerator door. The tangy brine flavor perfectly complements the corn sweetness and creates a complexity that keeps everyone guessing what that special something is in the recipe.
Storage and Reheating
These cornbread sticks stay fresh at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate them for up to a week, though the texture is best within the first few days. To reheat, wrap them in foil and warm in a 350°F oven for about 5-7 minutes. For the crispiest results, unwrap the foil for the last 2 minutes of reheating. If frozen, thaw overnight in the refrigerator before reheating, or reheat directly from frozen by adding a few extra minutes to the warming time.
Ingredient Substitutions
No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5-10 minutes. For a dairy free version, substitute plain unsweetened almond milk with the same acid addition, and use vegan butter and cheese alternatives. The cornbread will have a slightly different texture but still delicious results. For a gluten free version, replace the all purpose flour with a 1:1 gluten free baking blend that contains xanthan gum for structure. Pickle juice can replace some of the buttermilk for an extra tangy flavor boost.
Serving Suggestions
These zesty cornbread sticks shine brightest when served alongside hearty dishes. Pair them with a spicy Texas chili where the cornbread provides cooling relief between bites of heat. They're excellent companions to smoky barbecued meats, especially pulled pork or brisket where the tangy notes complement the rich meat. For a creative appetizer, serve warm cornbread sticks with a bowl of honey butter or jalapeño cream cheese dip. At breakfast, crumble a cornbread stick over scrambled eggs and top with avocado for a Tex Mex inspired start to your day.
Pan Alternatives
While a cast iron cornstick pan creates the traditional shape and optimal crispy exterior, you have several alternatives if you don't own one. A standard muffin tin works wonderfully, producing cornbread muffins with similar texture in about the same baking time. For mini muffins, reduce the baking time to 12-15 minutes. A preheated 8x8 inch cast iron skillet creates a delicious cornbread that can be cut into squares, though you'll need to increase baking time to 22-25 minutes. For an interesting presentation, try a preheated cast iron wedge pan, which creates triangular servings perfect for dipping.
Seasonal Adaptations
Summer version Add 1/2 cup fresh corn kernels and 2 tablespoons chopped fresh basil
Fall harvest incorporate 1/4 cup roasted and diced butternut squash and a pinch of sage
Winter comfort food version add 2 tablespoons of maple syrup and a dash of cinnamon
Success Stories
I brought these cornbread sticks to a neighborhood potluck last summer, and they disappeared within minutes. Three neighbors asked for the recipe on the spot, and one confessed she'd taken two pieces before the main dishes were even served! My friend Sarah, who claimed to dislike cornbread, became an instant convert after trying these. She said the pickle addition was the game changer that made her rethink her cornbread prejudice. Even my pickiest eater at home, who normally avoids anything with visible "green bits," devours these without hesitation.
Pin These cornbread sticks are a crowd-pleaser that balances savory, spicy, and tangy notes perfectly. Their unique flavor profile ensures they stand out as a memorable side dish.
Recipe Q&A
- → Can I use fresh jalapeños instead of pickled?
Yes, fresh jalapeños can be substituted for pickled. For a milder taste, remove seeds before chopping.
- → What pan works best for baking?
A cast-iron cornstick pan is ideal for shape and crispiness, but a muffin pan works well, too.
- → How can I make these spicier?
Add a pinch of cayenne pepper or swap cheddar for pepper jack cheese for extra heat.
- → Are these suitable for gluten-free diets?
No, these contain all-purpose flour. Substitute with gluten-free flour blend if needed.
- → What are good dips or pairings?
These are great with creamy ranch, chipotle mayo, or alongside chili and soups for dipping.
- → How should leftovers be stored?
Store cooled sticks in an airtight container at room temperature for up to two days. Reheat before serving.