Quick Cornbread
Sticks with a Kick

Time: ~ 20 minutes

Yield: 4-6 servings


• 6 tablespoons unsalted butter

• ¼ cup candied jalapenos*

• 1 egg*

• ¼ cup honey*

• 1 ½ cups kefir* or buttermilk

• 1 package Glutino Yankee Cornbread mix

• melted coconut oil or butter


1) Put cornbread stick pan (or other cooking vessel) in oven and pre-heat to 425F.

2) Melt butter in a small skillet and add in chopped candied jalapenos. Cook for a minute and set aside.

3) Meanwhile, in a medium bowl, whisk together egg and honey. Stir in kefir or butter-milk until mixed. Stir in cornbread mix. Once combined, add melted butter and jalapenos. Stir to combine.

4) If using a cornbread stick pan, brush each well with melted coconut oil or butter. Fill each well with batter, using a spoon to nudge batter into crevices.

5) Bake for 8 – 10 minutes, or until golden and puffy. Use a spoon to ease cornbread sticks out of each form. Repeat until all batter is used.

Enjoy with soup or chili. Try not to eat too much.

*Local goodies from Cedar Rock Ridge and Newton Ridge Farm. Kefir made by a friend.