Cornsticks Recipes

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:

• Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.

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:

• Heat oven to 425°. Generously grease corn stick molds. Heat molds in oven about 5 minutes or until hot.
• While molds heat, mix all ingredients with spoon just until moistened (batter will be lumpy). Fill hot molds about two-thirds full. Bake 8 to 9 minutes or until golden brown. Immediately remove from molds. Serve warm.

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.

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.

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.

Steps:

• Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
• Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
• Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
• Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
• *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).