HPNM

Mexican Cornsticks

You’ll find Mexican muffins  offered in supermarket deli buffets all over Jackson,Mississippi, and likely all across the middle South from Austin to Atlanta. I honestly can’t speak for anything north of Memphis or on the Coast. This recipe makes light, crisp sticks, good with a tomato-y soup or stew.

Use the Martha White Buttermilk Mix, and add fresh chopped chilies–hot, mild, or mixed, your preference–whole kernel corn–do NOT use creamed corn–a little chopped, very well-drained tomato, and minced onion. Season with chili powder, cumin, and black pepper. Pour into a hot, well-oiled corn stick pan and bake in a very hot oven until browned. Cool before turning out.

You’ll find Mexican muffins  offered in supermarket deli buffets all over Jackson,Mississippi, and likely all across the middle South from Austin to Atlanta. I honestly can’t speak for anything north of Memphis or on the Coast. This recipe makes light, crisp sticks, good with a tomato-y soup or stew.

Use the Martha White Buttermilk Mix, and add fresh chopped chilies–hot, mild, or mixed, your preference–whole kernel corn–do NOT use creamed corn–a little chopped, very well-drained tomato, and minced onion. Season with chili powder, cumin, and black pepper. Pour into a hot, well-oiled corn stick pan and bake in a very hot oven until browned. Cool before turning out.

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