After dill has bolted, it flowers spectacularly.
Photo by Rob Cardillo
Makes 14 Sticks
In summer, we eat dill and corn in a simple sauté of fresh corn kernels and summer tomatoes. In cool weather, I like to serve these corn sticks with baked beans and coleslaw. You can substitute 1⁄2 cup whole-wheat flour for 1⁄2 cup white flour. If you don’t have corn stick molds, this recipe will make about a dozen muffins.
• Corn oil
• 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 and thawed corn kernels
• 5 tablespoons melted butter
• 3 tablespoons chopped fresh dill
1. Preheat oven to 350 degrees. Generously oil two corn-stick molds and preheat the molds for 10 to 15 minutes.
2. Combine cornmeal, flour, baking powder and salt in a large bowl. In another bowl, lightly beat eggs and combine them with water, corn kernels, melted butter and dill.
3. Barely combine the liquid with the dry ingredients. Spoon the batter into the heated molds, filling each mold about three-quarters full. Bake for 25 to 30 minutes, until the sticks are golden-brown. Serve hot.
This recipe is excerpted from Herbs in the Kitchen by Carolyn Dille and Susan Belsinger (Interweave Press, 1992).
Author Susan Belsinger uses herbs every day in and around her home and greenhouse. She and the International Herb Association are releasing a book on dill, the Herb of the Year for 2010.
Click here for the main article, 2010 Herb of the Year: Dill (Anethum graveolens) .
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