Description
Mexican Street Cornbread On A Stick, topped with a fresh squeeze of lime juice, a messy smear of Mexican crema, salty crumbly cotija cheese, bold and spicy ancho chile powder & fresh cilantro. A fresh baked fiesta to be celebrated.
Ingredients
Units
Cornbread Sticks
- fine cornmeal - 1 1/2 cup
- all purpose flour - 1 1/2 cup
- baking powder - 2 teaspoons
- baking soda - 1/2 teaspoon
- salt - 1/2 teaspoon
- lime zest - zest of 1 lime
- large eggs at room temperature - 2
- melted butter (slightly cooled - 1/2 cup (8 tablespoons))
- Crema Mexicana or sour cream - 1/2 cup
- whole milk - 1 cup
- cotija cheese - 1/4 cup crumbled
- honey - 1/4 cup
Toppings
- ancho chile powder or preferred chile powder alternative - 1-2 teaspoons
- limes - 1-2
- Crema Mexicana or sour cream - 1/4 cup
- cotija cheese - 1/4 - 1/2 cup crumbled
- cilantro - 2 tablespoons (chopped)
Instructions
- Place the cast iron cornbread stick skillet or alternatively a 10" cast iron skillet on a baking sheet in the oven and preheat the oven to 375°.
- Melt the butter over low heat and set aside to cool slightly.
- Measure out the cornmeal, flour, baking powder, baking soda, salt, and lime zest together in a large mixing bowl and whisk to combine.
- Crack the eggs into a small bowl, add the Crema Mexican or sour cream, whole milk and honey, whisk to combine. Stir in 6 tablespoons of the melted and cooled butter (reserving the rest for to coat the pans) and 1/4 of crumbled cotija cheese.
- Pour the wet ingredients in with the dry ingredients and mix by hand until just combined.
- Remove the hot skillet from the oven and quickly brush with the reserved butter. Fill the cornbread sticks with the batter. Gently slide a lollipop stick into the center of each one, 2/3 of the way in from the top with the stick coming out the bottom. Add a little dollop of batter over the sticks to ensure they are fully coated. * If just baking in a round cast iron skillet dump all of the batter into the skillet.
- Bake the cornbread sticks for 10-12 minutes until they have puffed up a bit and turn a deep golden color, they should begin to pull slightly away from the sides of the pan as well. Allow to cool for 2 minutes in the skillet and gently remove from the skillet by grabbing the stick. Place the cornbread sticks on a cooling rack. Repeat with remaining batter. *If baking a single skillet, bake time is about 20-25 minutes.
- Top each stick liberally with a drizzle of Crema Mexicana, cotija cheese, ancho chile powder, chopped cilantro and a spritz of lime. Serve warm with a cold crisp bottle of Topo Chico and a drizzle of Cholula Hot Sauce.
- Prep Time: 15 minutes
- Cook Time: 12 minutes