Red And Blue Corn Sticks Recipes

RED AND BLUE CORN STICKS

Steps:

• Brush 12 iron corn stick molds generously with some of the butter, and set aside. Preheat oven to 425 degrees.
• In a medium-size bowl combine the cornmeal, flour, sugar, baking powder and salt. In another small bowl whisk together the milk, egg and remaining melted butter. Stir the milk mixture into the cornmeal mixture just until moistened. The mixture will be a bit lumpy.
• Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes. A toothpick inserted in the center should come out clean. Serve warm.

CORNSTICKS

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.

CAYENNE CORN BREAD STICKS

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.

CORN STICKS

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.

CORN STICKS

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.

SOUTHWEST BLUE CORN STICKS

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.

BLUE CORN SKILLET STICKS

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.

BLUE CORN CHIP-CRUSTED FISH STICKS WITH RED PEPPER COULIS

Steps:

• Place the chips in a food processor and pulse until completely fine, similar to sand.
• Place the red bell pepper directly over a low flame on your stove. You want the skin of the pepper to turn black in spots. Keep turning the pepper with tongs every few minutes until it's charred all over and starting to soften. Place the pepper in a bowl and cover with plastic wrap or a towel. Let the pepper steam for several minutes.
• Peel the skin off the pepper (it will easily peel off), cut it in half and remove the seeds and stem.
• Place the pepper, Greek yogurt, lemon juice and salt in a food processor and puree until smooth.
• Place the egg, flour and the corn chip crumbs each into separate shallow bowls.
• Roll the fish pieces one at a time in the flour and tap off to remove any excess. Dip the fish in the beaten egg, letting any excess liquid drip off. Roll in the corn chip crumbs, making sure the fish is completely coated.
• When all the fish pieces are coated, heat a large saute pan over medium heat. Heat the oil for 30 seconds. Place the fish pieces in the pan and cook until golden, about 2 minutes on each side.
• Place the cooked fish on a paper-towel-lined plate. Cool to room temperature (very important for the little ones) and serve. Serve with the coulis to fish the fish sticks into.

BUTTERED CORNSTICKS

Steps:

• In a bowl, combine biscuit mix and corn until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10x6-in. rectangle. Cut into 3x1-in. strips. Dip in butter. , Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown.