Mini Jalapeño Cheddar Corn Sticks
Little corn cakes that pack lots of punch!
These little corn cakes are packed with spicy jalapeños 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 jalapeño cheddar corn goodness!
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 jalapeños 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.