Summer Veggie Supper
Jun 01, 2021
4 minutes
PHOTOGRAPHY BY JOHN O’HAGAN
RECIPE DEVELOPMENT BY J.R. JACOBSON
FOOD STYLING BY MEGAN LANKFORD
STYLING BY DOROTHY WALTON
CHIVE CORN STICKS
Makes 14
Corn sticks are always welcome at the table, but they’re even more delicious slathered with savory herb butter.
1 cup plain yellow cornmeal
½ cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon kosher salt
½ cup plus 2 tablespoons minced fresh chives
1¼ cups whole buttermilk
3 tablespoons unsalted butter, melted
1 large egg
½ cup unsalted butter, softened
Pinch kosher salt
1. Preheat oven to 425°. Place 2 (7-well) cast-iron corn stick pans in oven while preheating.
In a large bowl, whisk together cornmeal, flour, baking powder, and salt; stir in ½ cup
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