Southern Corn Sticks Recipes

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.

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 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.

Steps:

• Preheat the oven to 375°F.
• Liberally grease a 10-inch cast iron skillet and let it preheat in the oven for about 10 minutes while preparing the cornbread batter.
• Mix soda, baking powder, salt and sugar with cornmeal.
• Add buttermilk, eggs, and melted butter and mix well.
• Pour into the hot skillet and bake until golden brown, about 20 minutes.

Steps:

• Put the skillet in the oven and preheat to 375 degrees.
• Combine the dry ingredients except for the baking soda in a bowl.
• In another bowl, mix the buttermilk and the baking soda.
• Set aside.
• In a small bowl, beat the egg with the sugar until combined.
• Add the oil and mix until combined.
• Pour this mixture into the buttermilk/baking soda, and mix.
• When the oven is preheated, toss the butter into the skillet and let it melt.
• Meanwhile, pour the wet ingredients into the dry, and mix in as few strokes as it takes to just make the dough come together.
• Pull the skillet out of the oven, swirling to get the butter covering the bottom and up the sides of the skillet.
• Pour the batter immediately into the pan, smoothing the top, then back into the oven for about 25 minutes, or until golden brown and pulled away from the sides of the pan.
• Turn out onto a cutting board, cut into wedges and serve.
• NOTE: IMNSHO- cornbread isn't worth making if you don't make it in a cast-iron skillet.
• It may just be my upbringing, but it tastes better somehow.
• And please do not add the baking soda to the dry ingredients.
• I can't explain why, but adding it to the buttermilk makes a big difference in the texture.

Steps:

• At medium heat, add corn to butter in a large skillet.
• Stir in flour, sugar, salt and 1/2 cup of milk.
• Cook, covered, for 10 minutes.
• Add remaining 1/2 cup of milk before serving and stir well.
• VARIATION: Use 8 ears of fresh white corn with large kernels. Cut corn from cobs by first cutting down through the kernels, then scraping the pulp from the cob with the back of the knife. This frees the pulp from the shells.

Steps:

• Preheat cast iron bread stick pan in the oven to 375 f.
• Sift together the dry ingredients.
• Combine the wet ingredients.
• Mix.
• Pour into dry ingredients.
• Do a fast light stir.
• DO NOT OVER STIR!
• Spray pan with non-stick spray.
• Pour in batter.
• Bake 25 min.