Cornbread Sticks

Grilled Cornbread Sticks are a delicious addition to any meal and so easy to make with just a few pantry ingredients. Add in cheese and chopped jalapeños for extra flavor.

Homemade cornbread is so simple to make and even more delicious than a box mix. Using a cast iron cornbread stick pan on the grill creates the best crunchy crust and slightly smoky flavor.

Why You Will Love these Jalapeño Cheddar Cornbread Sticks

• The best buttery cornbread with a light crumb and crunchy crust.
• Jalapeños and cheddar cheese make it super flavorful.
• No box mix required and it’s made in one bowl.
• No need to turn on the oven with this easy grilled cornbread recipe.

Ingredients for Cornbread Sticks

• Shortnening
• Cornmeal (Not cornmeal mix)
• All Purpose Flour
• Sugar
• Baking Powder
• Kosher Salt
• Cheddar Cheese
• Jalapeño
• Butter
• Milk
• Egg

Step By Step Directions for Grilled Cornbread

1. Coat a cast iron cornbread stick pan with shortening.
2. Prepare a hot grill fire and place the cornbread pan onto the grill for the shortening to melt and pan to get hot.
3. Add cornmeal, flour, sugar, baking powder and salt to a bowl. Whisk together.
4. Mix in shredded cheese and diced jalapeño.
5. Add melted butter, milk and egg and stir together until well combined.
6. Spoon batter into a piping bag or zip top bag with the corner snipped off.
7. Carefully remove the cornbread pan from the grill, using oven mitts. Pipe batter into the cornbread stick pan, filling about 1/2 full.
8. Return the cornbread pan to the grill using oven mitts and cook with the grill closed.
9. Cook cornbread sticks for about 15- 20 minutes or until a toothpick inserted comes out clean.
10. Remove from the grill using oven mitts.
11. Loosen the cornbread from the pan using a sharp pointed knife.
12. Flip the pan over to release the cornbread sticks.
13. Wash the pan and repeat with remaining batter or use an 8 inch cast iron skillet with melted shortening to bake the other half of the batter.
14. Serve immediately with softened butter.

Recipe Notes

• Jalapeño and/or cheddar can be omitted if you would rather have plain cornbread sticks.
• Sugar is optional.
• Skillet or Pan – Use a 10 inch cast iron skillet or 9 x 9 baking pan if you don’t have a cornbread stick pan. Cooking time may be slightly longer, cook until a toothpick inserted comes out clean.
• Storage – Store cooled cornbread in a zip top bag or covered with plastic wrap at room temperature up to 3 days.
• Reheat in a toaster oven or oven at 350° for 5- 8 minutes.

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Where to Find a Cornbread Stick Pan

We actually found our cast iron cornbread stick pan in an old barn on a property we purchased. It is a Wagner brand and we think, it’s pretty old. We cleaned it up, seasoned it and it’s like brand new. Look for vintage cast iron in thrift stores or purchase a new cornbread stick pan from Amazon.

What Does Cornbread Sticks Go With?

• Chuck Roast on the Grill
• Brown Sugar Pork Chops
• Grilled Venison Chili
• Shrimp Stew

Add these Cornbread Sticks to your next meal on the grill for a tasty side that everyone will go crazy for.

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Cornbread Sticks

Grilled Cornbread Sticks are a delicious addition to any meal and so easy to make with just a few pantry ingredients. Add in cheese and chopped jalapeños for extra flavor.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breads

Cuisine: American

Keyword: cheesy cornbread sitcks, cornbread, grilled cornbread, jalapeno cornbread

Servings: 14 Cornbread Sticks

Calories: 203kcal

Author: Milisa

Ingredients

• 1 – 2 tablespoon shortening
• 1 cup cornmeal
• 1 cup all purpose flour
• ⅓ cup sugar optional
• 1 tablespoon + 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 ½ cups shredded cheddar cheese divided
• 2 small jalapeños diced (seeds and membranes discarded)
• 1 cup whole milk
• 1 large egg
• ⅓ cup melted butter

Instructions

• Coat a cast iron cornbread stick pan with shortening.
• Prepare a hot grill fire to 350° and place the cornbread pan onto the grill for the shortening to melt and pan to get hot.
• Add cornmeal, flour, sugar, baking powder and salt to a bowl. Whisk together.
• Mix in shredded cheese and diced jalapeño.
• dd melted butter, milk and egg and stir together until well combined.
• Spoon batter into a piping bag or zip top bag with the corner snipped off.
• Carefully remove the cornbread pan from the grill, using oven mitts. Pipe batter into the cornbread stick pan, filling about ½ full.
• Return the cornbread pan to the grill using oven mitts and cook with the grill closed.
• Cook cornbread sticks for about 15- 20 minutes or until a toothpick inserted comes out clean.
• Remove from the grill using oven mitts.
• Loosen the cornbread from the pan using a sharp pointed knife.
• Flip the pan over to release the cornbread sticks.
• Wash the pan and repeat the process with remaining batter or bake the remaining batter in an 8 inch cast iron skillet with melted shortening.
• Serve immediately with softened butter.

Notes

Jalapeño and/or cheddar can be omitted if you would rather have plain cornbread sticks.

Sugar is optional.

Skillet or Pan – Use a 10 inch cast iron skillet or 9 x 9 baking pan if you don't have a cornbread stick pan. Cooking time may be slightly longer, cook until a toothpick inserted comes out clean.

Storage – Store cooled cornbread in a zip top bag or covered with plastic wrap at room temperature up to 3 days.

Reheat in a toaster oven or oven at 350° for 5- 8 minutes.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 254mg | Fiber: 1g | Sugar: 6g

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