Categories: Sides

Ingredients

• 2 tbsp. vegetable oil, plus more for brushing pans
• 2 1/4 cups plain cornmeal
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/8 tsp black pepper
• 1 large egg
• 1 2/3 cups whole buttermilk
• 1/2 cup fresh corn kernels
• 1 tbsp. chopped fresh thyme
• Butter, to serve

Directions

1. Preheat oven to 450. Place 2 cast-iron cornstick pans on a rimmed baking sheet. Brush each well with about 1/2 tsp oil. Place pans in oven until very hot, about 5 minutes.

2. In a large bowl, whisk together cornmeal, baking powder, baking soda, salt and pepper. In a small bowl, whisk together egg, buttermilk, corn, thyme, and 2 tbsp. oil. Make a well in center of cornmeal mixture; add buttermilk mixture, stirring just until combined. Spread about 1/3 cup batter into each prepared well.

3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 10 minutes. Let corn sticks cool in pans for 5 minutes. Gently remove from pans. Repeat with additional oil and remaining batter. Serve warm with butter.

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