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
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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.
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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.
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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.