Jalapeno corn sticks with maple honey butter.
Living in the Southwest it exposes you to ingredients that are fun to work with. Jalapenos are found in a lot of our recipes. Not being raised with them, however, it has been a journey to get to like them. And now… well… still can handle the heat if all the seeds are not removed. I sure do like the flavor the flavor they add.
This recipe that I am sharing with you is a combination of your basic corn bread and with the yummiest ingredient ever: bacon. There are as many corn bread recipes out there as they are jalapenos. Not being able to settle on one specific thus decided to take matter into my own hands and this is what I came up with .
First of all, I must admit I was a bit scared as it was my first attempt, but you must to give it a try. Easy to prepare and you will not be able to keep any leftovers.
The honey maple butter is my creation. Soft unsalted butter, sweet maple syrup and load of great Arizona honey…. Is your mouth watering yet? If you want to add more fun to your cooking, make extra butter and spread it over toasted English muffins or cinnamon raisin bread for an extra fun start to your day.
I have only one corn shape cast iron Lodge pan, consequently I bake it in two batches. Of course, one batch if you own two of them. I also prepared it with a regular cast iron pan. Direction for cooking are in the recipe when you use either one.
JALAPENO CORN STICKS
1 cup yellow cornmeal
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 jalapenos, stemmed, seeded and diced
6 slices of center cut bacon. Sliced into 1/4 pieces and cooked until crisp
1 egg, lightly beaten
1 cup buttermilk
1/4 cup bacon grease or vegetable oil
4 tablespoons unsalted butter, softened
1 tablespoon maple syrup
1 tablespoon honey
Preheat oven to 450°.
Lightly grease two corn sticks pans. If you have only on, you can bake the corn sticks in batches. Or , you can use a large cast iron skillet instead of corn sticks pans.
Mix together the cornmeal, flour, baking powder, baking soda, salt, bacon and jalapenos. In a small bowl, whisk together the egg, buttermilk, and bacon grease and pour into the cornmeal mixture. Stir well until well combined. The batter will be sticky.
Spoon the batter evenly into the corn sticks pan, filling each indentation to the rim.
Bake for 15 to 17 minutes, or until the top is lightly brown and when inserting a knife, it will come out clean. If you are baking in a large skillet, bake for 15 to 18 minutes.
Prepare the butter, honey and maple syrup and blend well. It can be refrigerated for 5 to 10 minutes if you wish to.
Serve immediately with maple honey butter.
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