Page 95 - Baking

SOUR CREAM
CORNSTICKS

MAKES ABOUT 18

5 tablespoons canola oil, divided
1½ cups stone-ground white or yellow
cornmeal
1¼ teaspoons baking powder
¾ teaspoon salt
1 cup whole milk
¼ cup sour cream
1 large egg
Honey, to serve
PIMIENTO CHEESE 1. Preheat oven to 350°. Spray a 1-quart baking 1. Preheat oven to 450°. Brush 2 cast-iron
SPOONBREAD dish with cooking spray. cornstick pans evenly with oil. Place pans in
oven until very hot, about 4 minutes.
MAKES 4 SERVINGS
2. In a medium saucepan, bring milk to a boil
1¼ cups whole milk over medium heat. Add cornmeal and salt; 2. In a medium bowl, combine cornmeal,
½ cup yellow cornmeal cook, whisking constantly, until thickened, baking powder, and salt. Add milk, sour
¾ teaspoon kosher salt about 3 minutes. Remove from heat. Add cream, egg, and remaining 3 tablespoons oil,
6 ounces shredded sharp Cheddar cheese cheese, 2 tablespoons butter, garlic, and red stirring until smooth. Carefully remove pans
2½ tablespoons unsalted butter, divided pepper, stirring until cheese is melted. Add from oven. Spoon batter into prepared wells,
2 cloves garlic, minced eggs, stirring until combined. Gently fold in filling each two-thirds full.
¼ teaspoon ground red pepper pimientos. Pour mixture into prepared pan.
2 large eggs, lightly beaten Dot with remaining ½ tablespoon butter. 3. Bake until light golden, 8 to 10 minutes. Let
1 (2-ounce) jar diced pimientos, drained cool in pans for 5 minutes. Remove from pans,
3. Bake until center is set, about 35 minutes. and let cool completely on wire racks. Serve
Serve immediately. with honey, if desired.

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