Prep 15 mins
Cook 15 mins
I came across this recipe while looking for interesting things to use up some blue cornmeal. I thought these sounded interesting and nice for a change of pace to serve with southwestern soup or salad. If blue cornmeal is not available yellow cornmeal can be subsituted. Although the recipe calls for cornstick pans, regular muffin pans will also work well. Recipe source: Bon Appetit (June 1987)
For the cornmeal sticks
- 1 cup blue cornmeal
- 1 cup flour
- 1 1⁄2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup half-and-half, room temperature (or light cream)
- 6 tablespoons butter, melted
- 1 egg, room temperature
- vegetable oil, for greasing cornstick pans
For the Black olive butter
- 3⁄4 cup butter, room temperature
- 12 kalamata olives, pitted
- Preheat oven to 425-degrees F.
- In a small bowl mix together first five ingredients (cornmeal - salt).
- In a large bowl whisk together half-and-half, butter and egg. Stir dry ingredients into wet ingredients until combined.
- Brush cornstick pans with vegetable oil. Heat pans in the oven for 10 minutes. Pour off excess oil.
- Spoon batter into molds, filling 3/4 full. Bake for 15 minutes or until golden. Serve with black olive butter or honey.
- To make black olive butter blend butter and black olives together in a food processor using on/off turns until almost smooth.
Made this as per recipe. It made 12 rather full cornmeal sticks. The butter is interesting and okay, but probably not something I would make again. As for the cornmeal sticks if DH has his way, I will be making them again and soon. :)