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Sourdough Chili Cornsticks

Susan Reid | October 13, 2020

These cornsticks get their kick from smoky spices, a sourdough starter, and diced green chiles. They’re perfect complement to a bowl of stew or tortilla soup. Since the recipe has some yeast in it already, you can use the sourdough starter you’d otherwise discard when feeding it. If you don’t have a sourdough starter on hand, use ¼ cup buttermilk or soured milk, plus ½ cup additional all-purpose flour in place of the starter in the ingredients list. 

Prep Time
1 hour 45 minutes
Cook Time
18 minutes
Cook it With Our
Sourdough Chili Cornsticks Recipe


  • ¼ cup yellow cornmeal
  • 1 tablespoon sugar
  • ½ teaspoon smoked paprika or chili powder
  • ½ teaspoon salt
  • ¾ teaspoon instant yeast
  • ¼ cup milk
  • ½ cup sourdough starter, fed or discard (either is fine)
  • 2 tablespoons corn or vegetable oil
  • 2 tablespoons diced green chiles
  • ½ cup all-purpose flour


  1. Place the cornmeal, sugar, smoked paprika or chili powder, salt, and yeast in a medium bowl. Add the milk and sourdough starter and stir until the cornmeal is evenly moistened. Stir in the oil, then the flour. Beat vigorously with a wooden spoon for 2 minutes. Stir in the chiles. 
  2. Grease a cornstick pan and scoop a scant ¼ cup of the batter into each well. Loosely cover the pan (an inverted 9 x 13 inch Casserole is handy for this). Let rise for 90 minutes. An hour into the rise time, preheat the oven to 375 degrees F. 
  3. After 90 minutes, uncover the pan and bake the cornsticks for 22-25 minutes until light golden brown on top. Remove from the oven and serve warm with soft butter.
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Contributed By: Susan Reid

Chef Susan Reid is the food editor of Sift Magazine, a baking publication by King Arthur Baking Company. In her spare time, Susan shares some of her recipes on her blog, The Well Plated Life

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