Jalapeno Corn Sticks with Maple Honey Butter
Giangi's Kitchen
Giangi's Kitchen

Jalapeno Corn Sticks with Maple Honey Butter

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  • 1 cup yellow cornmeal
  • 1/2 cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 jalapenos, stemmed, seeded and diced
  • 6 slices of center cut bacon. Sliced into 1/4 pieces and cooked until crisp
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1/4 cup bacon grease or vegetable oil
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon maple syrup
  • 1 tablespoon honey


    1. Preheat oven to 450°.

    2. 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.

    3. 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.

    4. Spoon the batter evenly into the corn sticks pan, filling each indentation to the rim.

    5. 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.

    6. Prepare the butter, honey and maple syrup and blend well. It can be refrigerated for 5 to 10 minutes if you wish to.

    7. Serve immediately with maple honey butter.


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