Good Morning America Recipes

Mini Jalape??o Cheddar Corn Sticks

Little corn cakes that pack lots of punch!

GMA Recipes Dinner
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Cook Time: min

These little corn cakes are packed with spicy jalape??os and cheddar-cheesy goodness. We often bake them in mini corn stick tins so they're shaped like cobs. Whether you bake them in mini corn stick tins or mini muffin tins, you'll have mini jalape??o cheddar corn goodness!

Ingredients

  • 2/3 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup whole milk
  • 1/4 cup plus 1 tablespoon honey, plus extra for drizzling
  • 2 tablespoons unsalted butter, melted
  • 2 large jalape??os, seeded and diced
  • 1/2 cup grated mild cheddar cheese
  • Cooking Directions

    1. Preheat oven to 375??F. Coat the inside of a mini corn stick pan or a mini muffin tin with cooking spray.

    2. In a large bowl, combine cornmeal, flour, baking powder, sugar, baking soda, and salt. In another large bowl, whisk together egg, milk, honey, and butter. Add the dry mixture to the wet mixture, stirring until well combined and no lumps remain. Gently fold jalape??os and cheese into the batter. Fill each mini corn or muffin mold about two-thirds full.

    3. Bake for 7 to 9 minutes if using a mini corn stick tin or 20 to 25 minutes if using a mini muffin tin, until golden brown. Pop corn cakes out of pan and drizzle with extra honey. Serve warm.


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