Cornbread meets garlic bread sticks in these beauties. Filled with fresh herbs in the batter and the butter that’s brushed on top, they make an ideal accompaniment for any weeknight dinner.
Garlic and Herb Corn Sticks
Makes about 14
- 1 cup plain yellow cornmeal
- ½ cup self-rising flour
- 3½ teaspoons chopped fresh thyme, divided
- 3½ teaspoons chopped fresh oregano, divided
- 1 tablespoon sugar
- 1 tablespoon chopped fresh chives
- 1 teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 1 cup whole buttermilk
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter, melted
- ½ teaspoon garlic powder
- Preheat oven to 425°. Place 3 (5-well) or 2 (7-well) cast-iron corn stick pans in oven until hot, about 5 minutes.
- In a large bowl, whisk together cornmeal, flour, 2 teaspoons thyme, 2 teaspoons oregano, sugar, chives, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, egg, and minced garlic. Stir buttermilk mixture into cornmeal mixture just until combined.
- Carefully remove hot pans from oven. Lightly brush wells with melted butter. Divide batter among prepared wells, about 1½ tablespoons each.
- Bake until golden brown, 18 to 20 minutes. Stir garlic powder, remaining 1½ teaspoons thyme, remaining 1½ teaspoons oregano, and remaining ¼ teaspoon salt into remaining melted butter. Brush butter mixture onto hot corn sticks. Serve warm.