Cayenne Corn Bread Sticks Recipes

Steps:

• Preheat oven to 425 degrees. Lightly oil a cast-iron pan, and heat in oven, about 5 minutes. Meanwhile, whisk together cornmeal, flour, sugar, baking powder, baking soda, salt, and cayenne in a large mixing bowl. Combine buttermilk, milk, and egg in a measuring cup. Add to cornmeal mixture, and whisk together. Add melted butter, whisking to incorporate.
• Fill heated pan with batter until almost full (batter will sizzle when first poured in). Return pan to oven, and bake until dark gold around the edges (time will vary depending on size of pan). Remove from oven, and immediately transfer cornbread from pan to a wire rack. Let cool before serving.

Steps:

• Bring a large pot of salted water to the boil. Add the corn and cook just 4 minutes, no longer.
• Meanwhile, melt the butter with the cayenne. Add the lime juice and salt. Drain the corn, brush generously with the flavored butter and serve immediately.

Steps:

• Stir together warm water and yeast and let stand until foamy, about 5 minutes.
• Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
• Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 350°F.
• Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
• Brush sticks lightly with oil and sprinkle with kosher salt.
• Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.

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.

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 oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.