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Corn sticks with roasted corn

 

Preheat the oven to 450°f.

Generously grease a corn-stick pan and place in the oven to warm (a muffin tin will also work).

Combine in a large bowl:

1¼ cups cornmeal

¾ cup flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

In another bowl, whisk together:

2 large eggs

2/3 cup milk

2/3 cup buttermilk

Barely combine the wet and dry ingredients.

Fold in:

2–3 tablespoons butter, melted

Scatter on the bottom of the corn-stick pan or muffin tin:

½ cup roasted corn cut from the cob

Pour the batter on top of the corn.

Bake for 10–15 minutes.

Serve warm with maple syrup.

 

 

Roasted Corn on the Cob

 

Preheat the oven to 450°F.

Roast in the oven for 25 minutes:

Un-husked corncobs, (1 cob per serving)

Once the cobs are cool enough to handle, peel off the husks.

In a large bowl, stand the corncobs upright and cut the kernels off with a sharp knife, from the tip to the stalk.

Discard the cob.

Serve warm with:

Butter

Salt