Description
This Mexican Street Cornbread On A Stick recipe offers a fun and flavorful twist on traditional cornbread, featuring a moist cornbread batter infused with lime zest and cotija cheese, baked in a cast iron skillet on sticks for easy serving. Finished with creamy Crema Mexicana, more cotija cheese, ancho chile powder, cilantro, and a fresh lime squeeze, these savory cornbread sticks are perfect as a snack or appetizer with a spicy, tangy flair.
Ingredients
Dry Ingredients
- 1 1/2 cups fine cornmeal
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Zest of 1 lime
Wet Ingredients
- 2 large eggs, room temperature
- 1/2 cup melted butter (8 tablespoons), slightly cooled
- 1/2 cup Crema Mexicana or sour cream
- 1 cup whole milk
- 1/4 cup honey
Add-Ins & Toppings
- 1/4 cup crumbled cotija cheese (plus extra 1/4 to 1/2 cup for topping)
- 1-2 teaspoons ancho chile powder or preferred chile powder alternative
- 2 tablespoons chopped cilantro
- 1-2 limes for spritzing
- Additional 1/8 cup melted butter reserved for coating the pans
- Crema Mexicana or sour cream (1/4 cup) for topping
Instructions
- Preheat the Oven and Skillet: Place the cast iron cornbread stick skillet or a 10″ cast iron skillet on a baking sheet and preheat your oven to 375°F (190°C). This ensures a hot cooking surface for even baking.
- Melt Butter: Melt the butter over low heat on the stovetop and set it aside to cool slightly, preparing it for mixing and coating.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, salt, and lime zest until well combined for a flavorful dry base.
- Combine Wet Ingredients: In a separate small bowl, beat the eggs, then add Crema Mexicana or sour cream, whole milk, and honey. Whisk until smooth, then stir in 6 tablespoons of the melted butter and 1/4 cup crumbled cotija cheese, blending for richness and flavor.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry mix and mix gently by hand just until combined to avoid overmixing and ensure a tender crumb.
- Prepare Skillet and Fill: Remove the hot skillet from the oven and brush it quickly with the reserved melted butter to prevent sticking. Fill the cornbread stick molds with the batter. Insert a lollipop stick about two-thirds of the way from the top, ensuring the stick comes out the bottom, and add a small dollop of batter over the sticks to coat them fully. If using a round skillet, pour all batter in without sticks.
- Bake: Bake for 10–12 minutes if using the stick skillet until the cornbread sticks puff up, turn golden brown, and begin to slightly pull away from the pan’s sides. If baking in a single round cast iron skillet, bake for 20–25 minutes until golden and set.
- Cool and Remove: Let the cornbread cool for 2 minutes in the skillet. Gently remove each cornbread stick by grabbing the lollipop stick. Place them on a cooling rack to cool slightly and firm up.
- Add Toppings and Serve: Generously drizzle each cornbread stick with Crema Mexicana or sour cream, sprinkle cotija cheese, ancho chile powder, and chopped cilantro on top. Finish with a fresh spritz of lime juice. Serve warm with your favorite cold beverage and a drizzle of hot sauce for an authentic street food experience.
Notes
- Using a cast iron cornbread stick pan is ideal for the stick shape; if unavailable, a 10″ cast iron skillet works well for a traditional round cornbread.
- Slightly cooling the melted butter prevents it from cooking the eggs or cream when mixed.
- Mix batter just until combined to avoid a tough texture.
- Adjust the amount of ancho chile powder to taste for preferred spice levels.
- Crema Mexicana can be substituted with sour cream if unavailable.
- Insert the sticks carefully to avoid batter spilling or uneven shapes.
- For best flavor, serve warm and freshly topped.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
