Corn Bread Sticks 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:

• 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.

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:

• 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.

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:

• 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.