Honey Cornbread Sticks
10 Sticks
¾ cup coarse cornmeal
½ tsp chili powder
½ tsp freshly ground black pepper
¾ cup all-purpose flour
3 Tbsp granulated sugar
1 Tbsp baking powder
½ tsp fine sea salt
¾ cup buttermilk
3 Tbsp unsalted butter, melted
1 large egg and 1 additional yolk
2 Tbsp honey
1 cup corn kernels (fresh or frozen)
1) Preheat the oven to 350 degrees and spray two corn cake pans with baking spray with flour.
2) Toast the cornmeal, chili powder and black pepper in a cast iron skillet over medium heat until toasty and aromatic. Empty the mix into a large glass bowl.
3) Whisk in the all-purpose flour, baking powder and salt.
4) In a small bowl, whisk together the melted butter, buttermilk, one egg and one additional yolk, and the honey.
5) Fold the wet into the dry and then fold in the corn kernels. Cover the batter with plastic wrap and let sit for at least 30 minutes while the oven heats.
6) Fill the pan cavities ¾ of the way full and bake for 8 minutes. Rotate the pans and bake for 5 minutes more, until the top is golden brown and spring back slightly to the touch.
7) Cool the cakes in the pans for 10 minutes and then invert onto a cooling rack.
