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
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
PERFECT CORNBREAD STICKS
This is a melt in your mouth recipe. I have 3 molds for corn sticks, two are cast iron and one is glass. I use the cast iron. I usually do this recipe in the Winter, when the wood cook stove is fired up, and heat the mold on top of the stove before pouring the batter into the forms. This is the perfect accompaniment to my black bean soup.
Provided by Sweetiebarbara
Categories Quick Breads
Time 30m
Yield 18-20 corn sticks, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301.6, Fat 11.8, SaturatedFat 6.4, Cholesterol 96.5, Sodium 638, Carbohydrate 42.6, Fiber 2, Sugar 8.7, Protein 7.3
BLUE CORNBREAD
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
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
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
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