Black Pepper Corn Sticks Recipes

CORN AND BLACK PEPPER CRACKERS

Steps:

• Preheat oven to 425 degrees. Line 3 baking sheets with parchment paper; butter parchment paper, or use nonstick liners.
• Sift cornmeal, flour, sugar, baking powder, pepper and salt into a large bowl.
• In a separate bowl, beat milk with egg. Add to dry ingredients all at once and mix together just until batter is free of lumps. Stir in melted butter.
• Drop batter by the tablespoonful onto prepared baking sheets. Bake until edges are a dark golden brown, 10 to 15 minutes.

SOUTHWESTERN CORN AND BLACK BEAN SKILLET

Steps:

• Combine corn, bell pepper, jalapeno, onion, lime juice, chili powder, salt, and pepper in a bowl. Stir until evenly combined.
• Heat a large skillet over medium-high heat. Add corn mixture and cook until onion has softened, about 6 minutes. Stir in black beans and cook for 2 minutes more. Remove from heat and sprinkle cilantro over the top.

BLACK PEPPER STICKS

Steps:

• Combine 2 cups flour, yeast, salt and pepper in food processor using the steel knife and on/off turns. With machine running pour in 3/4 cup water and 1 tablespoon oil through the feed tube and process until dough clings to slide of workbowl. If the dough is too sticky add extra flour one tablespoon at a time, if too dry add more water one tablespoon at a time until it is right consistency.
• Continue processing dough for 40 seconds until dough is smooth and elastic.
• Knead on floured board for 1 minute.
• Transfer dough to oiled bowl, turning to cover all surfaces. Cover and let dough rise for 30 minutes.
• Preheat oven to 450-degrees F.
• Coast baking sheet with olive oil.
• Roll small pieces (about the size of a walnut) into 10-inch sticks. Arrange on baking sheet, spacing one inch apart.
• Bake for 10-15 minutes or until brown.