Pecan Cornsticks With Spicy Syrup
Serves: About 14
  • 6 tablespoons unsalted butter, melted and divided
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 large egg, lightly beaten
  • ½ cup finely chopped pecans, divided
  • 1 cup cane syrup
  • ½ teaspoon smoked paprika
  • ⅛ teaspoon ground cinnamon
  • ⅛ teaspoon crushed red pepper
  1. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with 1 tablespoon melted butter. Place pans in oven to preheat for 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, brown sugar, and salt. In a small bowl, whisk together buttermilk, egg and remaining 5 tablespoons melted butter. Make a well in center of dry ingredients; stir in buttermilk mixture and ¼ cup pecans just until combined.
  3. In a small saucepan, whisk together cane syrup, paprika, cinnamon, and red pepper. Cook over medium-low heat until warm, about 10 minutes. Cover and remove from heat.
  4. Carefully remove hot pans from oven. Sprinkle wells with remaining ¼ cup pecans. Divide batter among prepared wells.
  5. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with cane syrup mixture.
Recipe by Southern Cast Iron at