Classic Cornbread Sticks Food

CLASSIC CORNBREAD

Steps:

• Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top.
• Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

PERFECT CORNBREAD STICKS

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.

CORNBREAD STICKS

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.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

CORNBREAD STICKS

Steps:

• Set oven to 400°F.
• Coat cast-iron stick molds liberally with oil.
• In a bowl, mix together cornmeal, flour, dark sugar, baking powder, salt and baking soda.
• In another bowl whisk together buttermilk, melted butter and egg; add into the dry ingredients.
• Add in the chopped bell pepper and shredded cheddar cheese; mix to combine (add in more buttermilk if needed to create a pourable consistency).
• Place the oiled cast-iron molds in the oven for about 5 minutes (make certain to have the cornmeal batter ready to pour into the hot molds after 5 minutes).
• Carefully remove the hot molds from oven and evenly divide/fill the batter between each mold.
• Bake for about 20 minutes, or until the corn sticks test done (it might take more or less time depending on the size of molds).
• Using a sharp knife, gently lift out the sticks from the molds.

CLASSIC CORNBREAD SAUSAGE STUFFING

Steps:

• Prepare cornbread according to package directions for a double recipe, using broth in place of the liquid. Let cool 30 minutes before coarsely crumbling in a large mixing bowl; set aside.
• Preheat oven to 400°F.
• Heat oil in a large non-stick skillet over medium-high heat. Cook sausage until browned, stirring frequently; remove and set aside.
• Add 1/2 cup of broth, celery, onion and sage to sausage drippings in skillet. Bring to a boil over medium-high heat; reduce heat to medium-low. Cover and cook 10 to 12 minutes or until celery is tender. Stir in black pepper and remove from heat.
• Stir sausage and celery mixture into cornbread. Add remaining broth and egg; gently stir until just moistened. (For moister stuffing, add 1 cup additional broth.) Spoon into an 11x7-inch baking dish coated with non-stick cooking spray. Bake, uncovered, 25 minutes or until golden brown.
• *NOTE: Eight cups coarsely crumbled cornbread of your own recipe can be used instead of cornbread prepared from mix.

TEXAS CORNBREAD STICKS

Steps:

• Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring until just moistened.
• Heat cast-iron cornstick pans in a 450 degree oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.
• Bake at 450 degrees for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.