Jalapeno Corn Sticks with Maple Honey Butter

Prep Time: 20

Cook Time: 17

Total Time: 37

Servings: 4

Author: Giangi Townsend

Soft unsalted butter, sweet maple syrup, and load of great Arizona honey…. Is your mouth watering yet?

Ingredients

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

Instructions

Preheat oven to 450°.
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.
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.
Spoon the batter evenly into the corn stick 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. (can be refrigerated for 5 to 10 minutes if you wish or too soft.
Serve immediately with maple honey butter.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.