CORNBREAD WITH CAYENNE
A classic Southern side dish gets a slightly spicy kick, thanks to a bit of cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2 1/2 cups batter, enough for about 12 medium cakes (about 1 1/2-by-3-inches)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
- Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.
CAYENNE CORN BREAD STICKS
Categories Bread Cheese Dairy Bake Super Bowl Cornmeal Hot Pepper Bon Appétit
Yield Makes about 14
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.
CORNMEAL-CAYENNE GRISSINI
Categories Bread Appetizer Side Bake Cornmeal Fall Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 50 breadsticks
Number Of Ingredients 8
Steps:
- Stir together warm water and yeast and let stand until foamy, about 5 minutes.
- Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
- Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
- Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
- Preheat oven to 350°F.
- Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
- Brush sticks lightly with oil and sprinkle with kosher salt.
- Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.
PERFECT CORNBREAD STICKS
This is a melt in your mouth recipe. I have 3 molds for corn sticks, two are cast iron and one is glass. I use the cast iron. I usually do this recipe in the Winter, when the wood cook stove is fired up, and heat the mold on top of the stove before pouring the batter into the forms. This is the perfect accompaniment to my black bean soup.
Provided by Sweetiebarbara
Categories Quick Breads
Time 30m
Yield 18-20 corn sticks, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425F and place corn stick pans in oven.
- Sift flour, sugar, baking powder, and salt into bowl.
- Stir in corn meal.
- Add eggs, milk, and butter.
- Beat with electric hand mixer until just smooth, about one minute, do not over beat.
- Grease pans with solid shortening.
- Fill pans about 2/3 full.
- Bake in hot oven (425 degrees) 12 to 15 minutes.
Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 96.5, Sodium 638, Carbohydrate 42.6, Fiber 2, Sugar 8.7, Protein 7.3
CORNBREAD STICKS
We like spicy so I added some Louisiana hot sauce to the mixture or you can add in a finely chopped jalapeno pepper in place of the bell peppers or use both, or about 1/4 teaspoon cayenne pepper, or to taste. Next time you make chili, serve these on the side, they are so good! If you don't have any cornbread molds, you can just drop in some batter (about 3-4 tablespoons) into a regular size muffin tins, the cornbread will come out in a round shape... adjust the baking time. Yield is only estimated depending on size of the molds. These are best served warm.
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 400°F.
- Coat cast-iron stick molds liberally with oil.
- In a bowl, mix together cornmeal, flour, dark sugar, baking powder, salt and baking soda.
- In another bowl whisk together buttermilk, melted butter and egg; add into the dry ingredients.
- Add in the chopped bell pepper and shredded cheddar cheese; mix to combine (add in more buttermilk if needed to create a pourable consistency).
- Place the oiled cast-iron molds in the oven for about 5 minutes (make certain to have the cornmeal batter ready to pour into the hot molds after 5 minutes).
- Carefully remove the hot molds from oven and evenly divide/fill the batter between each mold.
- Bake for about 20 minutes, or until the corn sticks test done (it might take more or less time depending on the size of molds).
- Using a sharp knife, gently lift out the sticks from the molds.
Nutrition Facts : Calories 172.1, Fat 7.3, SaturatedFat 4.3, Cholesterol 34.1, Sodium 388.9, Carbohydrate 22, Fiber 1.1, Sugar 6, Protein 5.1
CAYENNE-CHEDDAR CORNBREAD STICKS
The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste.
Provided by Kittencalrecipezazz
Categories Breads
Time 30m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 425°F.
- Brush the molds with oil and place into the oven while preparing the batter.
- Meanwhile in a bowl mix together the first 7 dry ingredients.
- In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
- Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
- Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
- Bake for about 18-20 minutes or until the corn sticks test done.
- Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.
Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 4.9, Cholesterol 37.1, Sodium 364.6, Carbohydrate 20.8, Fiber 1.4, Sugar 6.1, Protein 6
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