Cheddar & Jalapeño Corn Sticks


epicurious
35 mins (prep 15)
12 ingredients
makes 14 corn sticks or 1 (9-inch) loaf of corn bread


Categories:  mexican ,
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Ingredients

  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 large egg
  • 4 ounces coarsely grated extra-sharp cheddar (1 cup)
  • 1/4 cup finely chopped scallion (white and pale green parts only)
  • 1 to 2 tablespoons finely chopped drained pickled jalapeños
  • 1/2 stick (4 tablespoons) unsalted butter, melted
  • special equipment: 2 well-seasoned cast-iron corn stick pans, each with 7 (5- by 1 1/2-inch) molds or a well-seasoned 9-inch cast-iron skillet

Nutrition

Serving Size (40.49 g)
Servings 14
Amount per Serving
Calories 78.06 Calories from Fat 32.31
% Daily Value *
Total Fat 3.59g 77.29%
Saturated Fat 2.09g 146.1%
Trans Fat 0.0g %
Cholesterol 10.43mg 48.67%
Sodium 200.44mg 116.92%
Total Carbohydrate 8.39g 39.15%
Dietary Fiber 0.78 g 43.43%
Sugars 1.45 g %
Protein 3.37g 94.45%
Vitamin A 182.2IU% Vitamin C 2.05mg%
Calcium 82.27mg% Iron 0.43mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large egg, finely chopped, finely chopped, special equipment
 

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