Pickle Fix Jalapeño Cornbread (Print)

Savory cornbread sticks with cheddar, jalapeños, and tangy pickles. Ideal warm snack or flavorful side dish.

# Components:

→ Dry Ingredients

01 - 1 cup yellow cornmeal
02 - 1 cup all-purpose flour
03 - 2 tablespoons granulated sugar
04 - 1 ½ teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ¾ teaspoon fine sea salt

→ Wet Ingredients

07 - 1 cup buttermilk
08 - 2 large eggs
09 - ¼ cup unsalted butter, melted and slightly cooled

→ Add-Ins

10 - ½ cup pickled jalapeños, finely chopped and drained
11 - ½ cup dill pickles, finely chopped and patted dry
12 - ¾ cup sharp cheddar cheese, shredded

→ For Greasing

13 - 1 tablespoon vegetable oil (for cornstick pan)

# Directions:

01 - Preheat your oven to 425°F (220°C). Place a cast-iron cornstick pan or muffin pan in the oven to heat while you prepare the batter.
02 - In a spacious mixing bowl, thoroughly whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and fine sea salt.
03 - In a separate bowl, whisk the buttermilk, large eggs, and melted unsalted butter until the mixture is smooth and well-emulsified.
04 - Create a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir until just combined. It's important to avoid overmixing to maintain a tender crumb.
05 - Carefully fold in the finely chopped pickled jalapeños, chopped dill pickles, and shredded sharp cheddar cheese into the batter, distributing them evenly.
06 - With caution, remove the preheated pan from the oven. Using a pastry brush, generously coat each mold with vegetable oil.
07 - Spoon the batter evenly into the prepared hot molds, filling each depression approximately three-quarters full to allow for expansion during baking.
08 - Bake for 18 to 20 minutes, or until the cornbread sticks achieve a golden-brown hue and a toothpick inserted into the center emerges clean.
09 - Allow the sticks to cool in the pan for approximately 5 minutes. Then, gently remove them from the pan and serve them warm.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses simple pantry staples with a creative twist
  • Perfect balance of spicy and tangy flavors
  • Crispy exterior with a tender crumb interior
02 -
  • These cornbread sticks freeze beautifully for up to 3 months
  • The cast iron pan creates the perfect crispy exterior
  • Can be made ahead and reheated in a 350°F oven for 5 minutes
  • Perfect for sopping up chili gravy and stews
03 -
  • The secret to the crispiest exterior is preheating your pan until it's smoking hot before adding the batter. Never skip this step.
  • When mixing the batter, count your strokes and stop at 15—a few lumps are actually good for tender results.
  • For the most flavor-packed cornbread, make the batter up to 30 minutes before baking and let it rest, which allows the cornmeal to hydrate fully and the flavors to meld. Trust me on this one—I learned through countless batches that patience pays off in texture and taste.

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