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–+ servings
Pan of cornbread sticks on a grill.
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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
Cook Time15 minutes
Total Time25 minutes
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