CLASSIC CORNBREAD STICKS
Yield Makes about 14
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
- Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
- Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.
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
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 14 servings
Number Of Ingredients 12
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.
PERFECT CORNBREAD... EVERY TIME!
Promise me you will try this one!!! I guarantee a moist, slightly sweet, NOT crumbly corn bread, with NO bitter after taste. I have tried so many corn bread recipes my family is sick of trying them. I have created this recipe from my trials. I like my corn bread to have a nice corn flavor, to be moist and not crumble, and I like it a little sweet. I also DON'T like the bitter after taste so many corn breads have. Give it a shot, you won't regret it!
Provided by QueenBof6
Categories Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Mix all dry ingredients in a large bowl.
- Add wet ingredients and mix well.
- Pour into a greased 9-10 inch dish about 2 inches deep, I use a 10 inch cast iron skillet.
- Bake for 18-23 minutes or until toothpick comes out clean.
- DO NOT OVER BAKE! This causes it to crumble. I bake mine just until it starts to crack, 20 minutes.
- ENJOY!
- You can also make these in corn stick pans, bake for 12 to 18 minutes.
Nutrition Facts : Calories 194.2, Fat 9.3, SaturatedFat 5.5, Cholesterol 38.7, Sodium 244.7, Carbohydrate 25.3, Fiber 1, Sugar 8.4, Protein 3.2
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
CORNBREAD STICKS
Steps:
- Preheat the oven to 425°F. Grease two cornstick pans liberally with vegetable shortening (I prefer using this to baking spray, because it remains more stable at high temperatures). Alternately, you may also use a muffin pan, popover pan, or cast-iron skillet.
- Combine the rice milk and lemon juice. Set aside.
- Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl.
- Add the rice milk mixture and stir to combine. Add the egg replacer and melted shortening. Stir a couple of times until smooth. Fill the cornstick molds two-thirds full. Smooth the tops so the batter fills the mold. Bake for about 20 minutes, or until golden. Turn out immediately onto a cooling rack, or better yet, into a bread basket to be passed at the table. Serve warm.
TEXAS CORNBREAD STICKS
This recipe is from "Southern Living" magazine, January 2006. Excellent cornread! Delicious!
Provided by SouthernBell2627
Categories Breads
Time 28m
Yield 16 sticks
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring until just moistened.
- Heat cast-iron cornstick pans in a 450 degree oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.
- Bake at 450 degrees for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.
Nutrition Facts : Calories 87, Fat 4.5, SaturatedFat 2.2, Cholesterol 20, Sodium 217.6, Carbohydrate 9.8, Fiber 0.7, Sugar 1, Protein 2.1
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