Cornmeal Sweet Potato Breadsticks Recipes

Steps:

• Grease an 8 by 8 inch baking dish.
• Fry chopped bacon over medium heat until almost crisp, then drain and cool.
• Pre-heat oven to 400°F.
• Place milk and butter into a microwavable container and microwave on med-high for 30 seconds, to melt butter and heat slightly. Heat longer if needed.
• Add cornmeal to milk and butter, stirring to combine, and then set aside.
• In a large bowl whisk together flour, brown sugar, baking powder, thyme, baking soda, and salt, then stir in cheese.
• In a second bowl stir together mashed sweet potatoes and eggs.
• Stir cornmeal mixture into potato and egg mixture.
• Pour the wet ingredients into the flour mixture, stirring, and add vinegar and chopped bacon.
• Mix until just combined.
• Pour into greased baking dish.
• Bake for 22 - 28 minutes, until the middle springs back when pressed lightly.
• Do not overbake!
• Let stand before cutting.
• Time does not include cooking and mashing the sweet potatoes.

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:

• For the cornbread: Preheat the oven to 400 degrees F.
• Meanwhile, put the butter in a 10-inch cast-iron skillet and leave in the oven until melted, about 8 minutes. Carefully remove from the oven and set aside.
• Mix the cornmeal, flour, baking powder and a generous pinch of salt and pepper in a medium bowl until combined. Whisk together the sweet potato puree, milk, honey, eggs and lemon juice in a large bowl. Pour the melted butter into the wet ingredients and whisk to combine. Stir the dry ingredients into the wet ingredients, then pour the batter into the cast-iron skillet.
• Lower the oven to 350 degrees F. Bake the cornbread until golden orange and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely, then cut into 1/2-inch cubes.
• Line a baking sheet with parchment and spread the cornbread cubes on top. Toast in the oven, flipping halfway through, until browned and crispy along the edges, about 20 minutes. Set aside. (Leave the oven on.)
• For the dressing: Crumble the sausage into a large skillet. Cook over medium heat, stirring frequently, until browned, about 8 minutes. Remove the sausage crumbles from the pan with a slotted spoon and remove to a large bowl. Add the onion, celery, carrot and thyme to the skillet with the sausage fat, then sprinkle with salt and pepper. Sweat the vegetables, stirring occasionally, until softened, about 10 minutes. Add to the bowl with the sausage, then add the chicken stock, apple cider and cornbread cubes and stir until moist but not mushy. Place in a 9-inch square casserole dish and bake until the top is crusty and golden, about 30 minutes.

Steps:

• Sprinkle to yeast over the warm water in a large bowl. Let stand 5-10 minutes, until foamy.
• Stir in remaining ingredients.
• Knead 8-10 minutes, until smooth and elastic. (Compared to traditional breadstick dough, this may feel oily, and won't develop such obvious gluten strands.).
• Cover and let rise about an hour, until doubled in bulk.
• Preheat over to 350°F.
• Roll dough into 8-10-inch-long sticks and place on a greased baking sheet. Thinner sticks (pencil-sized) will be crunchier and have more of a caramelized taste. Thicker sticks (finger-sized) will have distinct crust and bread textures.
• Bake about 10 minutes, until lightly browned.

Steps:

• Heat oven to 450 degrees and lightly brush a 12-cup muffin tin with oil.
• Place potato in a small saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer until potato is tender, about 10 minutes. Drain the potato, then return to the pot and mash until mostly smooth. Measure out 1/2 cup and transfer to a large bowl (discard any remaining potato in the pot). Add eggs, oil and milk to bowl and stir to combine.
• Sift flour, cornmeal, baking powder, salt, sugar, cinnamon and nutmeg in separate large bowl. Add potato mixture and mix until just combined. (Do not overmix.) Pour batter into the prepared muffin cups and bake until the cornbread is puffed and golden, about 20 minutes. Let cool 5 minutes, then turn out onto a rack to cool completely.

Steps:

• Dissolve 1 1/2 teaspoons sugar and yeast in 1/2 cup warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Beat flour, oil, egg, salt, remaining sugar, and remaining warm water into yeast mixture until smooth, adding more flour if needed to form a soft dough. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes.
• Place dough in a greased bowl, turning once to cover completely with oil. Cover bowl with a damp towel and place in a warm area until dough is doubled in size, about 40 minutes.
• Grease a baking sheet.
• Punch dough down and turn onto a floured work surface. Divide dough into 18 pieces and shape each into a 6-inch rope. Arrange dough pieces on the prepared baking sheet about 2 inches apart; cover with a towel or plastic wrap and let rise until doubled in size, about 25 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Remove cover from dough.
• Bake in the preheated oven until golden brown, 10 to 12 minutes.
• Whisk butter and garlic salt together in a bowl; brush over each breadstick. Sprinkle Parmesan cheese over each.

Steps:

• Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
• Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
• Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, combine the eggs, milk, oil and sweet potatoes. Stir into dry ingredients just until moistened. Pour into a greased 13x9-in. baking pan. , Bake at 425° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cut into squares. Serve warm.

Steps:

• Preheat the oven to 425°F. Grease a baking sheet or muffin tin and set aside.
• Put the sweet potato in a small saucepan with the orange juice, 1/2 cup water, and 1 teaspoon of the salt. Bring to a boil, then decrease the heat slightly and boil gently, covered, until very soft, about 10 minutes. Coarsely mash the potatoes and cooking liquid with the 5 tablespoons butter and maple syrup. Stir in the cranberries. Let cool and set aside.
• In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1 teaspoon salt. Stir in the sweet potatoes. Refrigerate for 1 hour.
• To form each biscuit, pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet. Repeat to make 12 biscuits total. Brush the top of each biscuit with a little melted butter. Bake for 15 minutes, then rotate and continue baking until the tops are golden and firm, about 5 minutes more. Transfer to a wire rack to cool. Serve warm or cold.

Steps:

• Preheat oven to 350.
• Unroll breadstick dough.
• Seperate into 12 breadsticks and twist each stick 3 times and place ungreased baking sheets.
• Carefully brush with beaten egg.
• Sprinkle with crushed potato chips.
• Bake at 350 for 16-18 minutes until golden brown.
• Serve warm.