DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE
Also referred to as Latin or Spanish Corn Fritters, can be prepared with or without cheese. This version is Puerto Rican style. These deep fried corn meal sticks are crunchy on the outside and buttery sweet on the inside and are great for brunch, as a dinner appetizer, or as a snack at anytime of the day. These can also be prepared cheese-filled; just add a little piece of your favorite cheese inside your shape before frying. Yum!
Provided by Marisa Nicholls
Categories Appetizers and Snacks
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
- Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
- Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 36.7 g, Cholesterol 12.1 mg, Fat 29.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 676.4 mg, Sugar 9.3 g
CORN STICKS
The best part of corn bread is the crust. The worst part are the crumbs from the center. Corn sticks are almost all crust, crumbs are at a minimum. If you don't have a bread stick pan, shop around for one that bakes real bread sticks, think Italian Restaurant, You know, 1/2 inch round and 10 inches long. It will be worth the trouble.
Provided by Pierre Dance
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat cast iron bread stick pan in the oven to 375 f.
- Sift together the dry ingredients.
- Combine the wet ingredients.
- Mix.
- Pour into dry ingredients.
- Do a fast light stir.
- DO NOT OVER STIR!
- Spray pan with non-stick spray.
- Pour in batter.
- Bake 25 min.
SOUTHERN CORN STICKS
The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450F and grease your corn stick pan.
- Beat egg; add milk and melted butter.
- Sift dry ingredients together; add to batter.
- Bake for 12 to 15 minutes or until golden brown.
Nutrition Facts : Calories 101.6, Fat 2.9, SaturatedFat 1.3, Cholesterol 23, Sodium 187.1, Carbohydrate 16.8, Fiber 1.5, Sugar 0.2, Protein 2.9
CORNSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 9 cornsticks
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.
SURULLITOS DE MAIZ (CORNMEAL STICKS)
Fried corn sticks are a common appetizer here in Puerto Rico. Although time consuming, it is well worth the effort. Be sure to eat them immediately. I find that once the corn sticks have gone cold, they are about as tasty as cold French fries.
Provided by CFUCHSLAO
Categories Side Dish Grain Side Dish Recipes
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
- Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
- Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.
Nutrition Facts : Calories 361.1 calories, Carbohydrate 29.5 g, Cholesterol 18.5 mg, Fat 25.5 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.2 g, Sodium 795.3 mg, Sugar 12.3 g
COLONIAL CORN STICKS
Make and share this Colonial Corn Sticks recipe from Food.com.
Provided by SKDlup
Categories Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat milk in saucepan until it is scalded.
- Put cornmeal in a mixing bowl and pour the hot milk over it.
- Mix thoroughly and then let it cool to lukewarm.
- Add the flour, salt, and baking powder to the cooled cornmeal mixture and stir well.
- Stir in the molasses, beaten eggs, oil, and melted butter.
- Pour the mixture into a well greased bread-stick pan.
- Bake at 400 degrees Fahrenheit for about 20 minutes.
Nutrition Facts : Calories 158.5, Fat 6.4, SaturatedFat 2.4, Cholesterol 43.9, Sodium 281, Carbohydrate 22.3, Fiber 1, Sugar 5.3, Protein 3.5
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
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SOUTHERN CORN STICKS RECIPE - LEITE'S CULINARIA
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4.9/5 (16)Total Time 35 minsCategory SidesCalories 128 per serving
- To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).
- In a small saucepan over low heat, melt the butter with 1 teaspoon of the oil. Use a pastry brush to coat each corn stick pan well generously with the butter-oil mixture. Place the corn stick pan in the oven to heat while you mix the batter.
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk, egg, and the remaining 1 tablespoon oil and use a large spoon to stir the batter slowly, just until the ingredients are combined. There will be some small lumps; that’s okay. No need to panic.
- Remove the corn stick pan from the oven and spoon about 2 tablespoons of the batter into each well. The batter should fill the well to the rim.
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