Cornbread Sticks Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
• In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
• In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
• Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.

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.