Pimiento Cheese Corn Sticks

These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread. They’re a great finger food for kids and make a great side dish for a family dinner or summer cookout.

Several years ago, blogger Abby Dodge hosted a monthly bake together event. It was a fun way for bloggers to get together virtually and do a little baking. I resisted taking part for a long time because baking is simply not my strong suit.

But then one month, I saw that the bake together was corn muffins. Well, how’s a southern girl to resist that I ask you? Like any southerner worth her salt, I was raised on a steady diet of cornbread in one form or another. So I decided that was the time to go ahead and take the bake together challenge.

The result was this fun cornbead that combines two southern classics – corn sticks and pimiento cheese. They’re slightly sweet but decidedly savory. You just can’t go wrong with these flavors!

Why You’ll Love This Recipe

• It’s a fun twist on classic southern baking
• Naturally sweet and savory at the same time
• Soft on the inside and deliciously crispy on the outside
• Great way to use pimientos other than the classic spread
• Add in any cheese that you enjoy

What is a Corn Stick Pan?

Corn stick pans are made of cast iron and have 7 corn cob shaped impressions. Whatever you bake in one takes the shape of an ear of corn.

They’re a standard item in most southern kitchens, but if you don’t have one, you can make these as muffins or even put the entire batter in a small cast iron skillet and make a little round of cornbread. Your choice!

Ingredients You’ll Need

• Cooking spray (helps prevent the cornbread from sticking to the pan)
• All-purpose flour (along with cornmeal, provides the base of the dry ingredients)
• Finely ground white cornmeal (puts the corn in the cornbread!; note that my preference is for finely ground white cornmeal, but you may use any type that you like – it will make a difference in the texture and taste)
• Baking powder (makes the bread rise)
• Salt and pepper (seasons the cornbread)
• Buttermilk (adds a tangy, creaminess to the batter)
• Egg (binds all the ingredients together)
• Extra sharp cheddar cheese (gives the cornbread a sharp, tangy taste)
• Pimiento peppers (a sweet red pepper used a lot in southern cooking)

How to Make Pimiento Cheese Corn Sticks

Heat the Corn Stick Pan

To get started, place your corn stick pan on a baking sheet and coat it heavily with cooking spray. Or alternately, brush the corn stick pan heavily with peanut oil.

Place the baking sheet and greased pan in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.

Mix the Ingredients

While the oven heats, whisk together the dry ingredients in a medium bowl.

In a small bowl, stir together the buttermilk, egg, and canola oil.

Add the wet ingredients to the dry ingredients along with the cheese and pimiento. As you can see in the photo, I forgot to add the black pepper in the dry ingredients, so I just tossed it in at the end because black pepper is very important to the taste of pimiento cheese.

Mix gently but thoroughly to combine all ingredients.

Bake the Corn Sticks

When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture. Return to the oven and bake for approximately 20 minutes or until the corn sticks test done with a toothpick inserted near the center.

Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.

The easiest way to remove the corn sticks is by using a fork to go around the sides of each corn stick and gently nudge it away from the pan. Then simply flip it over. it’s easier for me than trying to invert that heavy, very hot cast iron pan.

Repeat with any remaining batter. Makes about 10 corn sticks.

Recipe Tips

• If you don’t have a corn stick pan, you can make the recipe in muffins tins or a small cast iron skillet.
• The pan should be well oiled to prevent the cornbread from sticking.
• My preference is to use a finely ground cornmeal for a smooth textured result. Using a more coarse grind will result in a different texture and taste.
• Drain the pimientos well to keep excess moisture from watering down the batter.

Variations

• Add a little cayenne pepper (about 1/4 teaspoon) to the batter for a hit of heat.
• Fold chopped fresh parsley into the batter for a bit of color.
• Use pepper jack cheese for spicier southwestern style corn sticks.
• Sprinkle in a little smoked paprika for a hint of smoky taste.

Storing and Freezing

• Store in the refrigerator in an airtight container for 5 to 7 days.
• To freeze, wrap individual corn sticks in plastic wrap, then in a light layer of foil and place in a freezer safe bag. Freeze for up to 2 months.

FAQs

🧾 More Recipes You’ll Like

• Sour Cream and Onion Cornbread
• Squash and Cornbread Casserole
• Southern Cornbread Dressing
• Old Fashioned Southern Teacakes
• Old Fashioned Southern Green Beans
• Southern Sweet Tea

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

Pimiento Cheese Corn Sticks

These Pimiento Cheese Corn Sticks combine cornmeal with pimientos and sharp cheddar cheese for a fun twist on classic southern cornbread.

5 from 4 votes

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Course: Breads

Cuisine: Southern

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 corn sticks

Calories: 142kcal

Author: Lana Stuart

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Ingredients

• ▢ Cooking spray
• ▢ ¾ cup all-purpose flour
• ▢ ⅓ cup finely ground white cornmeal
• ▢ 2 teaspoons baking powder
• ▢ ¼ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ ½ cup buttermilk room temperature
• ▢ 1 egg room temperature
• ▢ 3 tablespoons canola oil
• ▢ ¾ cup grated extra sharp cheddar cheese
• ▢ 3 tablespoons diced pimiento well-drained

Instructions

• Spray a cast iron corn stick pan heavily with cooking spray.
• Place the pan on a baking sheet and place in the oven. Turn the oven on to 400 degrees and allow the pan to heat along with the oven.
• Meanwhile, whisk together the dry ingredients in a medium bowl.
• In a small bowl, stir together the buttermilk, egg, and canola oil.
• Add to the dry ingredients along with the cheese and pimiento. Mix gently but thoroughly to combine all ingredients.
• When the oven has reached 400 degrees, carefully remove the baking sheet with the corn stick pan and fill each indentation to the top with the mixture.
• Return to the oven and bake for approximately 20 minutes or until corn sticks test done with a toothpick inserted near the center.
• Allow the corn sticks to cool for 10 minutes in the pan. Loosen and remove from pan.
• Repeat with any remaining batter.

Notes

Tips

• If you don’t have a corn stick pan, you can make the recipe in muffin tins or a small cast iron skillet.
• The pan should be well oiled to prevent the cornbread from sticking.
• Note that my preference is for finely ground white cornmeal, but you may use any type that you like – it will make a difference in the texture and taste.
• Drain the pimientos well to keep excess moisture from watering down the batter.

Variations

• Add a little cayenne pepper (about ¼ teaspoon) to the batter for a hit of heat.
• Fold chopped fresh parsley into the batter for a bit of color.
• Use pepper jack cheese for spicier southwestern style corn sticks.
• Sprinkle in a little smoked paprika for a hint of smoky taste.

Storing and Freezing

• Store in the refrigerator in an airtight container for 5 to 7 days.
• To freeze, wrap individual corn sticks in plastic wrap, then in a light layer of foil and place in a freezer safe bag. Freeze for up to 2 months.

FAQs

What’s the difference between bell peppers and pimiento peppers? Pimiento peppers are smaller and sweet whereas bell peppers contain more water and have a less concentrated flavor.

Can I make this without egg? Many cornbread recipes are made without egg resulting in a very different texture. This recipe has not been tested without egg.

Should cornbread be allowed to cool before removing it from the pan? Yes. I always let my cornbread cool for at least 10 minutes. As the cornbread cools, the surface begins to contract and release from the pan making it easier to remove.

 

Nutrition Information

Serving 1 | Calories 142kcal | Carbohydrates 12g | Protein 5g | Fat 8g | Saturated Fat 3g | Trans Fat 1g | Cholesterol 27mg | Sodium 215mg | Potassium 72mg | Fiber 1g | Sugar 1g | Vitamin A 248IU | Vitamin C 4mg | Calcium 127mg | Iron 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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