Bacon Pepper Cornbread Sticks
Ingredients:
- 1 tablespoon butter, melted
- 1 clove garlic, minced
- 1 tablespoon chopped green onion
- 1 tablespoon finely chopped jalapeno, more or less to taste
- 1 tablespoon fire roasted red pepper, chopped
- 1/2 cup yellow cornmeal
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1- 1/2 teaspoons baking powder
- 1 tablespoon sugar
- 1 large egg, beaten
- 1 cup buttermilk
- 1 cup shredded sharp cheese
- 1 tablespoon crumbled cooked smoky bacon
- Oil to brush in pans
Method: Preheat oven to 425 degrees. Place mini cast iron cornbread stick pans in oven to heat. Over medium heat, saute garlic, green onion and peppers in butter until soft; set aside to cool. Stir together cornmeal, flour, salt, baking soda, baking powder and sugar. Whisk together beaten egg and buttermilk; add to dry ingredients; stir in peppers and garlic, shredded cheese and bacon. Remove cornbread stick pans from oven and lightly brush with oil; spoon batter into hot pans. Bake 10-12 minutes or until golden brown.
Notes: A little kick with a lot of flavor! Mini corncob breadsticks are excellent additions to soups, stews and snacks. Bring on winter meals. Makes approximately 3 dozen mini sticks
Featured with this Recipe on KSL: Cheesy Corn Cream Puffs
