Corn Sticks with Dill

1 cup stone ground cornmeal

1 cup unbleached, white flour

1 tablespoon baking powder 

½ teaspoon salt

2 large eggs

1 cup cold water

1 cup fresh corn kernels or frozen, thawed corn

5 tablespoons melted butter 

3 tablespoons chopped dill

Preheat oven to 350 degrees.

Generously grease 2 corn stick molds then preheat them for 10-15 minutes.

Mix together cornmeal, flour, baking powder and salt.

In another bowl, lightly beat the eggs and combine them with water, corn kernels, melted butter and dill.

Add the wet to the dry ingredients and mix just until moistened.

Spoon batter into heated molds to about ¾’s full.

Bake for 25 to 30 minutes, until sticks are golden brown. Serve hot.

Recipe as printed in the Herb Companion, March 2010. Excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger (Interweave Press, 1992)