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.
RED AND BLUE CORN STICKS
Provided by Florence Fabricant
Categories side dish
Time 30m
Yield 12 corn sticks
Number Of Ingredients 8
Steps:
- Brush 12 iron corn stick molds generously with some of the butter, and set aside. Preheat oven to 425 degrees.
- In a medium-size bowl combine the cornmeal, flour, sugar, baking powder and salt. In another small bowl whisk together the milk, egg and remaining melted butter. Stir the milk mixture into the cornmeal mixture just until moistened. The mixture will be a bit lumpy.
- Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes. A toothpick inserted in the center should come out clean. Serve warm.
Nutrition Facts : @context http, Calories 154, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 5 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 3 grams, Sodium 144 milligrams, Sugar 5 grams, TransFat 0 grams
DELICIOUS AND EASY CORN ON THE COB
I learned this from a shopper in Stockbridge, Massachusetts when I was young. I have used this for 40 years and it has never failed to produce the most wonderful corn on the cob.
Provided by caquilter
Categories Side Dish Vegetables Corn
Time 30m
Yield 4
Number Of Ingredients 2
Steps:
- Bring a large pot of water to a boil. Stir sugar into water to dissolve; add corn, cover pot, and turn heat off, leaving pot on hot burner.
- Steep corn in hot water until tender, about 25 minutes.
Nutrition Facts : Calories 78.4 calories, Carbohydrate 17.4 g, Fat 1.1 g, Fiber 2.4 g, Protein 2.9 g, SaturatedFat 0.2 g, Sodium 13.5 mg, Sugar 3.2 g
BUTTERED CORNSTICKS
With just three ingredients, these ummy breadsticks couldn't be easier to prepare.-Fran Shaffer, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 20 cornsticks.
Number Of Ingredients 3
Steps:
- In a bowl, combine biscuit mix and corn until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10x6-in. rectangle. Cut into 3x1-in. strips. Dip in butter. , Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown.
Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 518mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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
CORNSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 9 cornsticks
Number Of Ingredients 8
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.
CORN STICKS
Enjoy these great corn-bread sticks made with Gold Medal® muffin mix. Ready in 20 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 10
Number Of Ingredients 4
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.
Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 25 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Stick, Sodium 170 mg
THYME CORN STICKS
Can be prepared in 45 minutes or less.
Yield Makes 24 corn sticks
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Grease 5- by 1 1/2-inch corn-stick molds generously with shortening and on a baking sheet heat in oven for 10 minutes.
- While molds are heating, in a large bowl whisk together eggs, butter, oil, and yogurt. In a bowl whisk together remaining ingredients. Add flour mixture to egg mixture and combine batter well.
- Remove molds from oven carefully and pour 1/4 cup batter into each mold. Bake corn sticks in batches in middle of oven until a tester comes out clean, about 15 to 17 minutes, and remove from molds. Corn sticks may be made 3 days in advance and kept chilled in resealable plastic bags. Reheat corn sticks on a baking sheet in 400°F. oven about 5 minutes.
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
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
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