Baked Corn & Cheese Sticks
Prep time
Cook time
Total time
Baked corn & cheese snack, perfect as a tea-time treat.
Recipe type: Snacks & Light Bites
Cuisine: World
Yield: Serves 14-16
  • 125 gms boiled corn kernels
  • 125 gms grated cheddar cheese
  • 2 tbsp softened butter + extra for greasing and brushing
  • 200 gms all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp red chilly powder, or to taste
  • 1 tsp freshly cracked black pepper
  • Sesame and nigella seeds to sprinkle
  • Equipment Used:
  • Mixer Grinder
  • Pizza Cutter / Sharp Paring Knife
  • 10 x 15 inch Baking Sheets
  • Oven
  1. Grind the corn to a paste in the mixer grinder, without adding any water.
  2. Mix all the dry ingredients together – flour, baking powder, salt, chilly powder and pepper and keep aside.
  3. In a mixing bowl, mix together the cheese, butter and corn paste until well combined. Add in the flour and rub together, kneading with your hands till the dough comes together. It will be a dry, crumbly, biscuit-y dough. You can add 1-2 tbsp of milk/ buttermilk/ cream if it is too dry and won’t come together.
  4. Roll into a rough disc and cover with clingfilm. Let this chill in the fridge for 30 minutes.
  5. Turn on the oven to pre-heat at 180 C, about 15 minutes before you pull out the dough. Also, line a baking sheet with butter paper/ parchment paper/ Silpat. Grease paper with a little butter.
  6. Roll out the dough on a floured counter into a rough rectangle, about ⅛ inch thick. Using a pizza cutter/ sharp knife, cut it into strips about ½ inch wide.
  7. Pick up each strip, one at a time and twist it before placing it on the baking sheet. They may need two baking sheets and need to be baked in batches.
  8. Brush the tops with butter and sprinkle on some seeds before popping each batch in the oven for about 16-18 minutes or until golden and slightly puffed.
  9. Allow them to cool fully, on the baking sheet, before moving them to an airtight container.
  10. Serve with green chutney/ ketchup/ mayo/ mustard/ salsa/ pesto or any other dipping sauce of your choice.
Recipe by Food-Dee-Dum at