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
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
BAKED CORNBREAD STICKS
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.
Provided by Seasoned Cook
Categories Quick Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 8
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.
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.
CAST IRON CORNBREAD
When it comes to deciding what to bring to a cookout, this super easy cast iron cornbread is the clear winner. You don't even need a cast iron pan! Ribs or brisket are great, though not cheap, while a bag of chips is just weak sauce. On the other hand, this cornbread is very inexpensive to make, but that'll be the last thing anyone will be thinking about as they eat. In fact, you'll probably be asked to bring it to the next gathering!
Provided by Chef John
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Melt butter in a cast iron skillet. Turn off heat and set butter aside until needed.
- Combine cornmeal, salt, cayenne, honey, eggs, and buttermilk. Whisk to combine. Add flour and 1/2 the butter from the pan; whisk again. Pour batter over the remaining butter in the skillet
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Let cool briefly before slicing.
Nutrition Facts : Calories 281 calories, Carbohydrate 34.1 g, Cholesterol 78.8 mg, Fat 13.6 g, Fiber 1.1 g, Protein 6 g, SaturatedFat 8 g, Sodium 412.6 mg, Sugar 9.1 g
CAYENNE-CHEDDAR CORNBREAD STICKS
The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste.
Provided by Kittencalrecipezazz
Categories Breads
Time 30m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 425°F.
- Brush the molds with oil and place into the oven while preparing the batter.
- Meanwhile in a bowl mix together the first 7 dry ingredients.
- In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
- Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
- Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
- Bake for about 18-20 minutes or until the corn sticks test done.
- Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.
Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 4.9, Cholesterol 37.1, Sodium 364.6, Carbohydrate 20.8, Fiber 1.4, Sugar 6.1, Protein 6
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
CORNBREAD STICKS
We like spicy so I added some Louisiana hot sauce to the mixture or you can add in a finely chopped jalapeno pepper in place of the bell peppers or use both, or about 1/4 teaspoon cayenne pepper, or to taste. Next time you make chili, serve these on the side, they are so good! If you don't have any cornbread molds, you can just drop in some batter (about 3-4 tablespoons) into a regular size muffin tins, the cornbread will come out in a round shape... adjust the baking time. Yield is only estimated depending on size of the molds. These are best served warm.
Provided by Kittencalrecipezazz
Categories Breads
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 172.1, Fat 7.3, SaturatedFat 4.3, Cholesterol 34.1, Sodium 388.9, Carbohydrate 22, Fiber 1.1, Sugar 6, Protein 5.1
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