Corn sticks are a Southern specialty and the inspiration for this version that’s “baked” on the grill. Also known as cornbread sticks, corn sticks are crispy on the outside, buttery and soft on the inside and always served with a big pat of butter. A special cast-iron pan features indentations shaped like small ears of corn and are part of their appeal. The batter sizzles when it hits the preheated pan and immediately begins to form a delicious crust. For this recipe, we grilled corn on the cob and then puréed some to moisten the batter and folded in the rest for texture. Jalapeños and chives boost the flavor, and a jalapeño-honey butter is a flavorful finish for the sticks.
