Jalapeno corn sticks with maple honey butter. Enjoy those fantastic corn marvels of the Southwest, which will bring forth a lot of flavor. Is your mouth watering yet?
Ingredients
1½cupyellow cornmeal
½cupunbleached all purpose flour
2teaspoonsbaking powder
½teaspoonbaking soda
1teaspoonsalt
2jalapeno, stemmed, seeded and diced
1egg, lightly beaten
1cupbuttermilk
¼cupvegetable oil, or bacon grease o
4tablespoonsunsalted butter, softened
1tablespoonmaple syrup
1tablespoonhoney
6slicesbacon, center cut bacon, sliced into ¼ pieces and cooked until crisp
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.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.