CORN STICKS
Provided by Craig Claiborne
Categories side dish
Time 30m
Yield 7 corn sticks
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees.
- Select a standard mold for making corn sticks. Place it in the oven until thoroughly heated.
- Meanwhile, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Blend well.
- Blend the cream, 2 tablespoons of melted butter and egg yolk. Add this to the cornmeal mixture, stirring to blend.
- Melt 1 tablespoon of butter in a small skillet and add the corn. Cook, stirring, just until heated through. Stir this into the batter.
- Fold the egg white into the mixture.
- Brush the corn stick mold lightly with oil. Spoon an equal portion of the filling inside each corn stick mold.
- Bake 15 to 20 minutes. Serve hot.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 11 grams, Sodium 186 milligrams, Sugar 5 grams, TransFat 0 grams
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.
BASIC CORN STICKS
From about.com. I bought a cast iron corn stick pan and was in need of a simple corn stick recipe and this one worked well. For a sweeter bread, add up to one quarter cup of sugar.
Provided by COOKGIRl
Categories Breads
Time 27m
Yield 14 corn sticks
Number Of Ingredients 10
Steps:
- Preheat oven and the ungreased corn stick iron pan to 450 degrees until pan is very hot.
- In a large mixing bowl, beat all ingredients together using a large wire whisk. *DO NOT* overmix.
- Grease the pan carefully and fill iron pan 2/3 full with the batter.
- Bake until brown, approximately 12 minutes. Once baked, allow to stand 5 minutes.
- Serve with butter and honey!
- Yield is estimated.
Nutrition Facts : Calories 84.7, Fat 2.9, SaturatedFat 0.5, Cholesterol 15.8, Sodium 167.9, Carbohydrate 12.8, Fiber 0.8, Sugar 1.8, Protein 2.3
CORNBREAD
Cornbread is a great side dish that your family will love to eat on its own or use to wipe their plate clean of all the deliciousness you serve up. This recipe for cornbread works equally as well with yellow, white or blue cornmeal so you can choose the color of cornbread you want! With Gold Medal™ flour and 10 minutes of prep time, you'll be pulling a golden brown cornbread out of the oven before you know it.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.
- In a 1-quart saucepan, heat the butter over low heat until melted.
- In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
- Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 10 g, TransFat 0 g
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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