Mexican Street Cornbread On A Stick

I always want to be the person enjoying a hot cob of Mexican Street Corn, but somehow I never am. Unable to escape the envy, I decided to try and make my own version. Since I am a baker by nature, my flour-fueled mind bypassed the corncob altogether and went straight to cornbread. But how? Then, I remembered the sweetest gift that arrived in the mail months earlier from the hubs' sweet Aunt Jo. She sent me on of those adorable antique cornbread cast iron skillets. You know the ones that you always see rusting away in the dark corner of a roadside antique store? It was her mother's and she had fond memories of eating those crazy cornbread sticks growing up. The skillet had just been collecting dust on her shelf for years, so she sent it my way. I tucked it away and nearly forgot about it, but thankfully it popped into my head for this recipe. I combined my new family heirloom and all of those missed Mexican Street Corn opportunities and came up with the corniest idea for Baking The Goods yet; Mexican Street Cornbread On A Stick. Here it is, cornbread on a stick, just in time for one of my favorite holidays, Cinco de Mayo! This recipe for Mexican Street Cornbread On A Stick is like a carnival for your mouth, and it is certainly something to be celebrated. Cornbread batter laced with lime zest, a sprinkle of salty Cotija cheese and smooth ribbons of Mexicana Crema get poured into a piping hot cornbread skillet, creating a crispy shell on the exterior. The batter bakes and puffs up around cute little lollipop sticks and comes out looking like an adorable nephew to the corncob on a stick. Smaller, cuter, but with a distinct family resemblance. Then comes the real fiesta. The cornbread on a stick gets topped with a squeeze of fresh lime juice, a smear of Crema, a liberal crumble of salty Cotija cheese, a colorful dash of spicy ancho chile powder and a fresh sprinkle of chopped cilantro. Thanks Auntie Jo for sharing your sweet memories and passing on the once forgotten but again treasured gift of the Wilberding Cast Iron Corn Stick Pan. I may not be able to make cornbread the way your Mom once did, but I hope this recipe for Mexican Street Cornbread On A Stick is one we can pass along to the next generation of corn-envious festival go-ers.