Cheesy Cornbread Dipping Sticks

This recipe for cheesy cornbread dipping sticks is super easy to make, tastes great on it's own or as an accompaniment to soup. Plus, you can never go wrong with a cheesy topping!

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Servings: 21 sticks

Equipment

Ingredients

1 cup yellow cornmeal
1 cup All-purpose flour
2 Tbs. brown sugar packed
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 Tbs. butter melted
3/4 cup Greek yogurt
1/4 cup water mix with Greek yogurt. Or just use 1 cup of Greek yogurt or 1 cup sour cream
2 large eggs
1/4 cup milk
1 1/2 cups corn kernels frozen, fresh or canned
1/2-1 cup cheddar cheese shredded

Instructions

Preheat oven to 425. Lightly spray with cooking spray or grease a 9x13 baking pan.
In a large bowl, stir together cornmeal, flour, brown sugar, baking powder, baking soda and salt.
Add the sour cream, eggs, milk and melted butter until blended. Stir in corn kernels. Spread the batter into the prepared pan. Sprinkle with cheese.
Bake until the corn bread is golden brown and a toothpick inserted into the center comes out clean; about 20-25 minutes (when edges start to turn brown). Let cool slightly in the pan. Cut the cornbread into finger-sized sticks.
Wrap leftovers in foil and then put in a freezer bag. Refrigerated for up to 5 days or freeze for 2 months.

Notes

This recipe for cheesy cornbread dipping sticks is super easy to make, tastes great on it's own or as an accompaniment to soup. Plus, you can never go wrong with a cheesy topping!

Nutrition