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 BREADSTICKS
Yield Makes 36 breadsticks
Number Of Ingredients 6
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.
SOFT BREADSTICKS
Once you taste these chewy breadsticks, you'll never want store-bought again. Give potluck-goers a choice by sprinklng with different seeds and seasonings. One batch won't be enough!-Linda Craig, Edmonton, Alberta
Provided by Taste of Home
Time 40m
Yield 14 breadsticks.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Stir in the oil, salt, whole wheat flour and enough all-purpose flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Let rest for 10 minutes. Divide into 14 portions. Roll each portion into a 9-in. x 1-in. rope. Place 1 in. apart on greased baking sheets. Cover and let rise for 20 minutes or until doubled. , Whisk egg and water; brush over dough. Sprinkle with toppings if desired. Bake at 375° for 15-20 minutes. Serve warm.
Nutrition Facts :
CORNMEAL SWEET POTATO BREADSTICKS
Crunchy and slightly sweet, pairing two indigenous American staples. This is based on a Cornmeal-Cayenne Grissini recipe from Gourmet magazine.
Provided by realbirdlady
Categories Yeast Breads
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
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.
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
More about "cornmeal breadsticks recipes"
CLASSIC CORNBREAD STICKS - SOUTHERN CAST IRON
From southerncastiron.com
5/5 (3)Estimated Reading Time 40 secsServings 14
SOUTHERN CORN STICKS RECIPE
From thespruceeats.com
4.6/5 (20)Total Time 25 minsCuisine Southern, AmericanCalories 85 per serving
SOUTHERN CORN STICKS MADE FROM SCRATCH : TASTE OF SOUTHERN
From tasteofsouthern.com
EASY CHEESY BREADSTICKS
From damndelicious.net
GARLIC CHEESE BREADSTICKS • FOOD FOLKS AND FUN
From foodfolksandfun.net
QUICK CORN BREAD STICKS RECIPE
From pillsbury.com
SOUTHERN CORNBREAD STICKS (WITH VIDEO) - PUDGE FACTOR
From pudgefactor.com
GEMMA'S BEST EVER CORNBREAD RECIPE
From biggerbolderbaking.com
30 INCREDIBLE CORNMEAL RECIPES
From tasteofhome.com
SPICY CORNMEAL BREADSTICKS WITH GRAVIERA CHEESE AND …
From kopiaste.org
OLD-FASHIONED SOUTHERN CORN STICKS
From theseasonedmom.com
5/5 (2)Total Time 22 minsCategory Bread, Side DishCalories 126 per serving
CRISP CORN BREADSTICKS RECIPE
From goodhousekeeping.com
CHEESY CORNBREAD DIPPING STICKS - SWEETPHI
From sweetphi.com
MAMA'S HOMEMADE CORNMEAL MIX (PLUS FOUR RECIPES)
From delishably.com
CORN STICKS
From pauladeen.com
EASY OVERNIGHT BREADSTICKS USING CORNMEAL PIZZA DOUGH
From allpurposeveggies.com
STRAWBERRY CORNMEAL QUICK BREAD - GEMMA’S BIGGER BOLDER BAKING
From biggerbolderbaking.com
CORNMEAL BREADSTICKS RECIPE AND DIRECTIONS
From youtube.com
You'll also love