Cornsticks made with Sour Cream

By á-47

Ingredients

• 5 Tbsp. canola oil, divided
• 1 1/2 cups stone-ground white or yellow cornmeal
• 1 1/4 tea. baking powder
• 3/4 tea. salt
• 1 cup whole milk
• 1/4 cup sour cream
• 1 egg
• honey, optional

Preparation

Step 1

Preheat oven to 450 degrees. Brush a cast-iron cornstick pan with 1 Tbsp. canola oil. Place pan in oven until very hot, approx. 4 minutes.

In a medium bowl, combine cornmeal, baking powder, and salt. Add milk, sour cream, 3 Tbsp. canola oil and egg, stirring until smooth. Carefully remove pan from oven. Fill wells 2/3 full with batter.

Bake until light golden, 8-10 minutes. Let cool in pan until cornsticks can be easily removed, approx. 5 minutes. Transfer to a wire rack, and let cool completely. Repeat procedure with remaining batter, brushing pan with remaining 1 Tbsp. canola oil, if necessary.

Serve with honey, if desired.