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© Meredith Corporation. All rights reserved. Used with permission.
(17 to 20 sticks or 36 mini muffins)
Preheat oven to 400°F. Place corn cob molds or muffin pans in oven.
In a medium bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, salt and paprika (or chili powder). Stir in corn, roasted pepper and onion.
In a small bowl, combine egg, buttermilk (or sour milk) and 4 tablespoons melted butter. Add egg mixture to flour mixture. Stir just until moistened.
Remove molds or muffin cups from oven; brush with the remaining 2 tablespoons melted butter. Carefully spoon batter into molds or cups, filling each about two-thirds full.
Bake for 10 to 12 minutes for molds (12 to 15 minutes for 1-3/4-inch muffin cups) or until golden and a toothpick inserted in the centers comes out clean. Invert cornbread sticks onto wire racks (or remove muffins from cups and place on wire racks). Serve warm.