Description
These golden, crunchy corn sticks are packed with sweet corn and gooey cheese, making them an irresistible snack or side dish.
Ingredients
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 cup milk
1 (15-ounce) can whole kernel corn, drained and patted dry
1 cup shredded cheddar cheese (or your favorite blend)
Vegetable oil, for frying
Instructions
Step 1: In a large bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and black pepper. Set aside.
Step 2: In a separate medium bowl, lightly beat the egg. Add the milk and whisk until well combined.
Step 3: Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
Step 4: Fold in the drained corn kernels and shredded cheese until evenly distributed throughout the batter.
Step 5: Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or deep skillet to 350-375°F (175-190°C).
Step 6: Carefully drop spoonfuls of the batter into the hot oil, about 1-2 tablespoons per stick. Do not overcrowd the pot; fry in batches.
Step 7: Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or tongs to turn them as needed.
Step 8: Remove the crispy corn sticks from the oil and transfer them to a wire rack lined with paper towels to drain excess oil.
Step 9: Serve immediately with your favorite dipping sauce. Enjoy!
Notes
For an extra kick, add a pinch of cayenne pepper or finely chopped jalapeños to the batter. Ensure corn is well-drained for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: American
Nutrition
- Serving Size: 4 sticks
- Calories: 280 kcal
- Sugar: 3g
- Sodium: 350mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 45mg
