Corn Sticks Food

CORN STICKS

Corn Sticks image

The best part of corn bread is the crust. The worst part are the crumbs from the center. Corn sticks are almost all crust, crumbs are at a minimum. If you don't have a bread stick pan, shop around for one that bakes real bread sticks, think Italian Restaurant, You know, 1/2 inch round and 10 inches long. It will be worth the trouble.

Provided by Pierre Dance

Categories Quick Breads

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup cornmeal
1/2 cup wheat flour
1 tablespoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cayenne
3/4 cup milk
3 tablespoons melted lard
1 egg, lightly beaten

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.

PERFECT CORNBREAD STICKS

Perfect Cornbread Sticks image

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

Ingredients

1 cup sifted unbleached all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 cup stone-ground yellow cornmeal
2 eggs
1 cup milk
1/4 cup butter (soft)

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

SOUTHERN CORN STICKS

Southern Corn Sticks image

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

Ingredients

1 egg
1 cup milk
1 tablespoon butter, melted
2 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt

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

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