Jalapeno Corn Sticks with Maple Honey Butter
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
- 1½ cup yellow cornmeal
- ½ cup unbleached all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 jalapeno, stemmed, seeded and diced
- 1 egg, lightly beaten
- 1 cup buttermilk
- ¼ cup vegetable oil, or bacon grease o
- 4 tablespoons unsalted butter, softened
- 1 tablespoon maple syrup
- 1 tablespoon honey
- 6 slices bacon, 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
Calories: 725kcal | Carbohydrates: 67g | Protein: 15g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 1042mg | Potassium: 583mg | Fiber: 6g | Sugar: 11g | Vitamin A: 510IU | Calcium: 174mg | Iron: 3mg
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.