Cornmeal Breadsticks Recipes

EASY CHEESY BREADSTICKS

Steps:

• Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-rectangle. Transfer to prepared baking sheet or pizza pan. In a small bowl, whisk together butter, garlic and Italian seasoning. Brush butter mixture over the surface of the dough in an even layer, leaving a 1/2-inch border; sprinkle with mozzarella. Place into oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese has melted. Serve immediately.

BUTTERY CORNBREAD

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine eggs and milk. Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture., Pour into a greased 13x9-in. baking pan. Bake 22-27 minutes or until a toothpick inserted in center comes out clean. Cut into squares; serve warm.

PERFECT CORNBREAD STICKS

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.

CORNBREAD STICKS

Steps:

• Preheat the oven to 425 degrees F. Place two 7-stick cast-iron corn stick molds in the oven to heat at least 15 minutes. Melt 4 tablespoons butter in a medium saute pan over medium-high heat until it foams. Toss in the jalapeno, scallions and garlic. Saute until softened, 2 to 3 minutes. Season with a little salt. Set aside to cool slightly.
• Combine the cornmeal, flour, sugar, baking soda and 1/2 teaspoon salt in a large bowl. Whisk the buttermilk and egg lightly in a small bowl until combined. Make a well in the center of the dry ingredients and pour in the buttermilk mixture all at once. Stir the two mixtures together just until combined. Add the jalapeno mixture to the bowl along with any butter in the pan. Add the cheddar cheese and stir to combine (the batter will be thick).
• Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.

BASIC BREADSTICKS

Steps:

• In a small bowl whisk together water and yeast and let stand while combining remaining dough ingredients.
• Pulse together flour and salt 2 or 3 times to combine. Add oil, butter, or lard and pulse until combined well, 10 to 20 times. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and pulse until dough forms a ball, about 10 times. Let dough rest in processor 5 minutes. Process dough continuously 10 seconds. On a lightly floured surface knead dough just until it forms a smooth ball.
• In bowl combine flour and salt and mix on low speed until combined. Add oil, butter, or lard and beat until thoroughly combined, about 3 minutes, stopping to scrape bowl and paddle as necessary. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and beat on low speed until dough forms a ball, about 5 minutes. Let dough rest 5 minutes and beat on low speed 1 minute. On a lightly floured surface knead dough just until it forms a smooth ball.
• In a large bowl stir together flour and salt. Add oil, butter, or lard and blend with fingertips or a pastry blender until mixture resembles coarse meal. Add yeast mixture, scraping all of it from bowl with a rubber spatula, and stir until a rough dough forms. On a lightly floured surface knead dough just until it forms a smooth ball, about 5 minutes.
• Put dough in a lightly greased bowl, turning to coat, and let rise, covered tightly with plastic wrap, at room temperature until doubled in bulk, about 1 hour.
• On lightly surface knead dough lightly to deflate and form into a ball. Grease bowl again and return dough to bowl, turning to coat. Chill dough, covered tightly with plastic wrap, at least 2 hours and up to 1 day.
• Preheat oven to 325°F. and lightly dust 3 jelly-roll pans or large baking sheets with cornmeal.
• Turn dough out onto lightly floured surface, making sure dough emerges from bowl in one piece and doesn't fold. (Folded dough becomes too elastic and is difficult to form into breadsticks.) Pat dough into a 9-inch square and cut in half to form 2 rectangles. Cut each rectangle crosswise into 4 1/2- by 1/2-inch strips for a total of 36 pieces and cover with plastic wrap or kitchen towel to keep them from forming skin.
• Roll and stretch each piece of dough with palms of hands to form a narrow stick 12 to 15 inches long. (If dough resists, let pieces rest, covered, 5 minutes, and they will roll and stretch easily.) Arrange breadsticks as formed on pans about 1/2 inch apart and let rest 10 minutes. Bake 2 pans of breadsticks in upper and lower thirds of oven, switching their positions halfway through baking, until breadsticks are firm, crisp, and pale golden, 20 to 30 minutes. (Third pan of breadsticks may be kept at room temperature while first 2 pans bake.) Transfer breadsticks to racks and cool. Bake remaining pan of breadsticks in middle of oven and cool. Breadsticks may be kept, loosely covered with plastic wrap or in a paper bag, at room temperature up to 1 week. If they absorb humidity and soften, recrisp in a preheated 325°F. oven about 5 minutes.

CORNMEAL SWEET POTATO BREADSTICKS

Steps:

• Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
• Stir in remaining ingredients.
• Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
• Cover and let rise about an hour, until doubled in bulk.
• Preheat over to 350°F.
• Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
• Bake about 10 minutes, until lightly browned.