Brown sugar adds a touch of sweetness, while crushed red pepper adds a little heat to these sweet and spicy pecan cornsticks.
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
- 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.
- 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.
- 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.
- Carefully remove hot pans from oven. Sprinkle wells with remaining ¼ cup pecans. Divide batter among prepared wells.
- Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with cane syrup mixture.