Blue Corn Skillet Sticks Recipes

BLUE CORN SKILLET STICKS

This is Stephan Pyles recipe, a wondrous Texas chef who I simply adore. He has served his New Texas Cuisine in many signature restaurants, including Star Canyon in Dallas and Las Vegas, and now Stephan Pyles restaurant in Dallas. My husband and I ate at Stephan Pyles restaurant one weekend, and my husband loved the cornsticks so much that the waitress continually brought him more, and eventually looked up the recipe for me! Now that's what you call impeccable service. From the chef's cookbook: "I first created this recipe at Routh Street Cafe in 1984. I've since had them on menus at five different restaurants in some form or another. They're also delicious when spread with a mixture of one part jalapeno jelly and three parts cream cheese whipped together. They're also best served warm." Blue cornmeal is really hard to find. Even in Dallas, with all of our Central Market and Whole Foods stores, I ended up having to buy it online at Purcell Mountain Farms. If you can't find it, yellow cornmeal will work just as well, although blue does have more protein and makes a nicer presentation. Note: Since this isn't my recipe, I have posted it as written. However, when I make it I use unbleached flour instead of the all-purpose, and I replace the salt with sea salt, which is milder. Just a personal preference, but I don't think it's right to change someone's recipe and post it--especially when it's a recipe from my culinary idol!

Provided by Feisty

Categories < 60 Mins

Time 40m

Yield 8-10 cornsticks, 8 serving(s)

Number Of Ingredients 13

Blue Corn Skillet Sticks image

Steps:

Preheat the oven to 400*F.
Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.

Nutrition Facts : Calories 429.8, Fat 30.5, SaturatedFat 12.4, Cholesterol 115.2, Sodium 530.2, Carbohydrate 32.4, Fiber 2.2, Sugar 3.8, Protein 7.5

Ingredients

8 tablespoons unsalted butter
8 tablespoons shortening
4 serrano peppers, seeded and minced
3 garlic cloves, minced
1 cup all-purpose flour
1 1/4 cups blue cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 1/2 teaspoons salt
3 large eggs
1 1/4 cups milk, at room temperature
3 tablespoons fresh cilantro, chopped
1 tablespoon olive oil, for brushing

SOUTHWEST BLUE CORN STICKS

Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them in a muffin pan.

Provided by Hey Jude

Categories Quick Breads

Time 45m

Yield 14 cornsticks

Number Of Ingredients 11

Southwest Blue Corn Sticks image

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.

Nutrition Facts : Calories 120.9, Fat 4.3, SaturatedFat 1.4, Cholesterol 18, Sodium 115.3, Carbohydrate 16.6, Fiber 1.2, Sugar 2.6, Protein 4.1

Ingredients

1 cup blue cornmeal, plus
2 tablespoons blue cornmeal
2 tablespoons salad oil
1 medium onion, finely chopped
1 small fresh jalapeno chile, seeded and finely chopped
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 cups low-fat milk
1 egg
1/2 cup monterey jack cheese, shredded

SKILLET CHICKEN CORDON BLEU

A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it. -Nancy Zimmerer, Medina, Ohio

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 10

Skillet Chicken Cordon Bleu image

Steps:

Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese; fold to fit. Roll up tightly and secure with toothpicks. In a shallow bowl, combine the flour and paprika. Coat chicken with flour mixture. , In a large skillet over medium heat, melt butter. Cook chicken for 5 minutes on each side or no longer pink. Add grape juice and bouillon. Reduce heat; cover and simmer for 30 minutes or until chicken is tender., Remove chicken and keep warm. In a small bowl, combine cream and cornstarch until smooth. Gradually stir into pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Nutrition Facts :

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
4 thin slices fully cooked ham
4 thin slices Swiss cheese
3 tablespoons all-purpose flour
1 teaspoon paprika
1/3 cup butter
1/2 cup white grape juice
1 chicken bouillon cube
1 cup heavy whipping cream
1 tablespoon cornstarch

More about "blue corn skillet sticks recipes"

BLUE CORN TORTILLAS (STEP BY STEP) | MUY DELISH

Web May 14, 2022 How To Make Blue Corn Tortillas Making the masa dough In a large bowl, add all ingredients and mix with a spatula or clean hands …
From muydelish.com
5/5 (15)
Total Time 35 mins
Category Side Dishes
Calories 60 per serving

Blue Corn Skillet Sticks Recipes

BLUE CORN SKILLET STICKS

SOUTHWEST BLUE CORN STICKS

Blue cornmeal is interchangeable with white or yellow cornmeal but I love using the blue, it seems to have a different flavor to me. I've only made this recipe in a corn stick pan, I haven't tried them in a muffin pan.

SKILLET CHICKEN CORDON BLEU

A dear friend from my high school days shared this recipe with me. You might think it sounds complicated to make, but it's quite easy once you've tried it. -Nancy Zimmerer, Medina, Ohio

More about "blue corn skillet sticks recipes"

BLUE CORN TORTILLAS (STEP BY STEP) | MUY DELISH

SOUTHERN-FRIED SWEET CORN RECIPE - GRITS AND PINECONES

SOUTHERN CORN STICKS MADE FROM SCRATCH : TASTE OF SOUTHERN

SOUTHERN CORN STICKS RECIPE - THE SPRUCE EATS

HOW TO MAKE TORTILLAS (VIDEO) | FEASTING AT HOME

OLD-FASHIONED SOUTHERN CORN STICKS - THE SEASONED MOM

EASY BLUE CORN TORTILLAS - BROKE BANK VEGAN

ROAST TURKEY WITH BLUE CORNMEAL-CHORIZO STUFFING FROM STEPHAN …

HOMEMADE BLUE CORN TORTILLAS - CHISEL & FORK

SKILLET CORN WITH BACON - JOYOUS APRON

RECIPE: CAST-IRON BLUE CORN BREAD WITH MACERATED PEACHES

BLUE CORN TORTILLA SKILLET RECIPE | HELLOFRESH

BLUE CORN SKILLET STICKS RECIPES RECIPE - RECIPERT.COM

BLUE CORN RECIPE | SIDE DISH RECIPES - PBS

BLUE CORN SKILLET STICKS RECIPE | EAT YOUR BOOKS

SOUTHERN CORN STICKS RECIPE - LEITE'S CULINARIA

You'll also love

Related Search