Jalapeno Corn Sticks with Maple Honey Butter

  • 37 mins total
  • 20 mins prep
  • 17 mins cook
  • serves 4 

IntroductionSkip To The Recipe

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.

Giangi's Kitchen Signature


Nutrition Facts
Jalapeno Corn Sticks with Maple Honey Butter
Amount Per Serving
Calories 725 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 24g150%
Cholesterol 99mg33%
Sodium 1042mg45%
Potassium 583mg17%
Carbohydrates 67g22%
Fiber 6g25%
Sugar 11g12%
Protein 15g30%
Vitamin A 510IU10%
Calcium 174mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Jalapeno Corn Sticks with Maple Honey Butter

  • 37 mins total
  • 20 mins prep
  • 17 mins cook
  • serves 4 


Original recipe yields 4 servings

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  • 1 1/2 cup yellow cornmeal
  • 1/2 cup unbleached all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 stemmed, seeded and diced jalapeno
  • 1 lightly beaten egg(s)
  • 1 cup buttermilk
  • 1/4 cup bacon grease of vegetable oil
  • 4 tablespoons softened unsalted butter
  • 1 tablespoon maple syrup
  • 1 tablespoon honey
  • 6 slices of center cut bacon, sliced into ¼ pieces and cooked until crisp


  1. Preheat oven to 450°.

  2. Lightly grease two corn stick pans. If you have only one, you can make the corn sticks in batches, or you can use a large cast iron skillet instead of corn stick pans.

  3. 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 thick.

  4. Spoon the batter evenly into the corn stick pan, filling each indentation to the rim

  5. 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.

  6. Prepare the butter, honey and maple syrup and blend well. (can be refrigerated for 5 to 10 minutes if you wish or too soft.

  7. Serve immediately with maple honey butter.


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