Southwestern Cornbread Sticks Recipes

SOUTHERN CORNBREAD STICKS

Steps:

• Preheat oven to 450° F.
• Combine melted butter, buttermilk and egg. Set aside. (See Tip 2)
• Whisk together cornmeal, flour, salt, baking soda and cayenne pepper in a medium bowl. Add butter/buttermilk/egg mixture. Stir just until combined. Do not overmix.
• Heat cast iron cornstick pan in 450° F oven for 5 minutes or until hot. Remove from oven; brush lightly with vegetable oil. Spoon batter evenly into hot pan. (See Tips 3 and 4)
• Bake at 450° F for 18 minutes or until golden brown. Remove from oven; cool 5 minutes on wire rack. Remove cornbread sticks from pan.
• Repeat with remaining batter. Yield: 12 cornbread sticks. (See Tip 5)

SOUTHWESTERN CORNBREAD CUSTARD STUFFING

Steps:

• Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Add the poblanos and bell pepper and cook, stirring occasionally, until tender and browned in spots, about 5 minutes. Add the scallion whites, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until the scallions are tender, 1 to 2 minutes. Set aside to cool slightly.
• Make the custard: Whisk the eggs, chicken broth, half-and-half, 1 teaspoon salt and a few grinds of pepper in a large bowl. Add the creamed corn, bread cubes, 2 cups cheese, the scallion greens and poblano mixture; toss gently until combined. Let sit until the bread is soaked, at least 30 minutes.
• Preheat the oven to 350˚. Butter a 3-quart baking dish. Transfer the stuffing to the prepared dish. Sprinkle with the remaining 1/2 cup cheese and dot with the remaining 2 tablespoons butter.
• Bake the stuffing until the custard is set and the top is browned, about 1 hour. Let cool at least 20 minutes before serving.

SOUTHWESTERN CORNBREAD WITH CHILI HONEY-LIME BUTTER

Steps:

• In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the buttermilk, oil and eggs. Stir into dry ingredients just until moistened. Fold in the red peppers, corn and chives., Transfer to a greased 13x9-in. baking dish. Bake at 400° for 23-28 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack., In a small bowl, combine the butter, lime juice, honey, chili powder and lime zest. Serve with warm cornbread.

SOUTHWESTERN CORNBREAD

Steps:

• Preheat the oven to 375 degrees F. Spray a 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
• In a large bowl, combine the cornmeal, baking powder, sugar, red pepper flakes and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and stir just until incorporated.
• Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.

SOUTHWEST CORNBREAD

Steps:

• Heat oven to 400ºF.
• Mix first 4 ingredients in large bowl until well blended. Add remaining ingredients; mix just until moistened.
• Pour into greased 13x9-inch pan.
• Bake 25 to 30 min. or until golden brown.

TEXAS CORNBREAD STICKS

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.

SOUTHWESTERN CORN BREAD STUFFING

Steps:

• Preheat oven to 325°F. Cut corn bread into 4 equal pieces. Crumble 3 pieces onto large baking sheet (reserve remaining piece for another use). Bake until slightly dry, about 20 minutes. Transfer to very large bowl.
• Melt butter in heavy large skillet over medium-high heat. Add onions, bell peppers, all chilies, sage and oregano and sauté until vegetables are tender, about 10 minutes. Transfer to bowl with corn bread. Mix in cilantro, corn chips and corn kernels. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing.
• To bake stuffing in the turkey:
• Fill main turkey cavity with stuffing. Mix enough cream-style corn into remaining stuffing to moisten (about 1/2 to 3/4 cup cream-style corn, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 40 minutes. Uncover and bake until top begins to brown, about 15 minutes.
• To bake all stuffing in pan:
• Preheat oven to 325°F. Butter 13x9x2-inch baking dish. Mix in 1 1/4 cups cream-style corn into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until beginning to brown, about 20 minutes.

SOUTHWEST BLUE CORN STICKS

Steps:

• Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
• Heat oil in a medium-size nonstick frying pan over medium heat.
• Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
• In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
• In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
• Add milk mixture, cheese and onion mixture to cornmeal mixture.
• Stir just until dry ingredients are evenly moistened.
• Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
• Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
• 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.