Pecan Cornsticks With Spicy Syrup

pecan cornsticks

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
  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.


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