Jalapeno Corn Sticks with Maple Honey Butter

Jalapeno Corn Sticks with Maple Honey Butter
Jalapeno Corn Sticks with Maple Honey Butter
Living in the Southwest it exposes you to ingredients that are fun to work with. Jalapenos are found in a lot of our recipes. Not being raised with them, however, it has been a journey to get to like them. And now… well… still can handle the heat if all the seeds are not removed. I sure do like the flavor the flavor they add. This recipe that I am sharing with you is a combination of your basic corn bread and with the yummiest ingredient ever: bacon. There are as many corn bread recipes out there as they are jalapenos. Not being able to settle on one specific thus decided to take matter into my own hands and this is what I came up with .
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 12
white meat free tree nut free nut free contains gluten contains red meat shellfish free contains dairy contains eggs contains honey
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup buttermilk
  • 1 tablespoon honey
  • 1 egg, lightly beaten
  • 1 tablespoon maple syrup
  • 1 cup yellow cornmeal
  • 4 tablespoons unsalted butter softened
  • 1/2 cup unbleached all-purpose flour
  • 2 jalapenos, stemmed seeded and diced
  • 6 slices of center cut bacon. sliced into 1/4 pieces
  • 1/4 cup bacon grease or vegetable oil
  • Carbohydrate 15.9517291031215 g
  • Cholesterol 31.8731944443804 mg
  • Fat 12.4701275247286 g
  • Fiber 1.52894573395611 g
  • Protein 2.67489814921816 g
  • Saturated Fat 7.5836469930391 g
  • Serving Size 1 1 Serving (68g)
  • Sodium 469.994780669559 mg
  • Sugar 14.4227833691654 g
  • Trans Fat 0.929756691305051 g
  • Calories 182 calories

Preheat oven to 450°. Lightly grease two corn sticks pans. If you have only on, you can bake the corn sticks in batches. Or , you can use a large cast iron skillet instead of corn sticks 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 sticky. Spoon the batter evenly into the corn sticks 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. It can be refrigerated for 5 to 10 minutes if you wish to. Serve immediately with maple honey butter.

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