Southern Corn Sticks Recipes
SOUTHERN CORN STICKS
The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Quick Breads
Time 25m
Yield 12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 101.6, Fat 2.9, SaturatedFat 1.3, Cholesterol 23, Sodium 187.1, Carbohydrate 16.8, Fiber 1.5, Sugar 0.2, Protein 2.9
CORNSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 9 cornsticks
Number Of Ingredients 8
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.
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- To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).
- In a small saucepan over low heat, melt the butter with 1 teaspoon of the oil. Use a pastry brush to coat each corn stick pan well generously with the butter-oil mixture. Place the corn stick pan in the oven to heat while you mix the batter.
- In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk, egg, and the remaining 1 tablespoon oil and use a large spoon to stir the batter slowly, just until the ingredients are combined. There will be some small lumps; that’s okay. No need to panic.
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