Ever since I was a kid I have loved cornbread. My mother used to occasionally make and serve cornbread muffins instead of bread with dinner. I particularly enjoyed having the leftovers the next morning with strawberry jelly.
Last year I brought these fun, old-fashioned corn sticks to a Super Bowl party to accompany the chili being served. They were a big hit, especially along with a dollop of honey-butter that gives them a nice sweet flavor.
Since we aren't gathering this year for big parties, why not make some chili at home along with these fun corn sticks or corn muffins.
Corn Sticks
(Makes about 20 corn sticks.)
• 1 cup fine- or medium-ground cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for greasing
• 1 cup fresh or thawed frozen corn kernels
Preheat oven to 425°F.
Grease 2 cast-iron corn stick molds. Place in the oven until hot, about 10 minutes.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt.
In another bowl, whisk together the eggs, milk and cream. Stir the milk mixture into the cornmeal mixture, then stir in the melted butter and corn kernels just until combined. The batter should be slightly lumpy.
Carefully remove the hot molds from the oven and place on a wire rack. Using a tablespoon, fill each mold almost full and lightly smooth the surface. Immediately return to the oven and bake until the tops are golden brown, 12 to 15 minutes.
Carefully remove the hot molds from the oven and invert onto a rack. Re-grease the pans, fill with the remaining batter and bake.
Serve the corn sticks warm or at room temperature. They are best when served on the same day they are made.
Corn Sticks
(Makes about 20 corn sticks.)
• 1 cup fine- or medium-ground cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3 large eggs
• 1/2 cup milk
• 1/2 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter, melted, plus extra for greasing
• 1 cup fresh or thawed frozen corn kernels
Preheat oven to 425°F.
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| Corn Sticks |
In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt.
In another bowl, whisk together the eggs, milk and cream. Stir the milk mixture into the cornmeal mixture, then stir in the melted butter and corn kernels just until combined. The batter should be slightly lumpy.
Carefully remove the hot molds from the oven and place on a wire rack. Using a tablespoon, fill each mold almost full and lightly smooth the surface. Immediately return to the oven and bake until the tops are golden brown, 12 to 15 minutes.
Carefully remove the hot molds from the oven and invert onto a rack. Re-grease the pans, fill with the remaining batter and bake.
Serve the corn sticks warm or at room temperature. They are best when served on the same day they are made.
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