Cornmeal Sticks Food

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.

DEEP FRIED CORN MEAL STICKS (SORULLITOS DE MAIZ) WITH DIPPING SAUCE

Steps:

• Bring water to a boil in a saucepan and stir in sugar, butter, and salt until sugar has dissolved. Turn heat to low and whisk in 1 cup of cornmeal until smooth. Stir in remaining 1/2 cup cornmeal to make a very thick, workable dough.
• Heat 3 cups vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Grease your hands well with 2 teaspoons of oil and scoop about 3 tablespoons of cornmeal dough; roll the dough into a ball, then shape into a 3-inch long stick about 1/2 inch wide. Repeat with remaining dough, oiling your hands as needed. Deep-fry the cornmeal sticks until golden brown, working in batches of 3 or 4 at a time. Drain fried cornmeal sticks on paper towels and keep warm.
• Mix mayonnaise, ketchup, and garlic salt in a bowl until well combined; serve cornmeal sticks with the sauce for dipping.

BLUE CORNMEAL STICKS WITH BLACK OLIVE BUTTER

Steps:

• Preheat oven to 425-degrees F.
• In a small bowl mix together first five ingredients (cornmeal - salt).
• In a large bowl whisk together half-and-half, butter and egg. Stir dry ingredients into wet ingredients until combined.
• Brush cornstick pans with vegetable oil. Heat pans in the oven for 10 minutes. Pour off excess oil.
• Spoon batter into molds, filling 3/4 full. Bake for 15 minutes or until golden. Serve with black olive butter or honey.
• To make black olive butter blend butter and black olives together in a food processor using on/off turns until almost smooth.

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.

SURILLITOS DE MAIZ (PUERTO RICAN CORNMEAL STICKS)

Steps:

• Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
• Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
• Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
• Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
• Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
• Heat oil in deep fryer, fry the corn sticks until golden brown.
• Drain on paper towel to remove excess oil.
• NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.

CORNMEAL CRUSTED FISH STICKS

Steps:

• In two shallow dishes, divide the flour and seasonings between the two. Beat the egg whites and place in another shallow dish. Season the fish with additional Mrs. Dash. Cut tilapia fillets into 1/2 inch strips. Dredge strips in flour mixture; dip in egg white and finally dip into the second flour mixture. Place the strip on a baking sheet , cover and place in the refrigerator so that the coating could adhere. Preheat the oven to 425 degrees. Remove the fish strips from the refrigerator and transfer to a baking sheet coated with cooking spray. Coat the top of the strips with cooking spray. Bake for 5 minutes. Remove the pan from the oven, turn the fish over, spray again, and return to the oven. Bake until crust is golden brown and the fish is cooked through, 5-6 minutes.

SAGE CORNMEAL STICKS

Steps:

• Refrigerate ungreased baking sheets until chilled.
• In large bowl, beat butter with honey until fluffy; beat in eggs and milk.
• in separate bowl, whisk together flour, cornmeal, sage, baking powder, and salt.
• Stir into butter mixture until smooth.
• Using piping bag fitted with large star tip, pipe mixture into 3 inch long logs, about 1/2 inch apart, on prepared pans.
• Bake in 350F oven until slightly darker on bottoms, about 15 minutes.
• Reduce temperature to 300F; bake until crisp, about 15 minutes.
• Transfer to racks; let cool.

SURULLITOS DE MAIZ (CORNMEAL STICKS)

Steps:

• Combine the water and salt in a saucepan, and bring to a boil. Remove from the heat, and stir in the cornmeal and sugar. Return to medium heat, and cook stirring constantly until the mixture pulls away from the sides of the pan. Remove from heat, and stir in the Edam cheese until well blended.
• Roll tablespoonfuls of the cornmeal mixture into balls. Then roll the balls into small fat sticks about 3 inches long. In a medium bowl, mix together the ketchup and mayonnaise to make the dipping sauce. Set aside.
• Heat oil in a large heavy skillet to 375 degrees F (190 degrees C). Carefully place some of the corn sticks into the oil so they are not crowded. Fry until golden brown, 3 to 4 minutes. Remove from hot oil, and drain on paper towels. Serve immediately with the sauce.

CORNMEAL FISH STICKS (KID FRIENDLY)

Steps:

• Preheat oven to 250 degrees fahrenheit.
• Line a rimmed baking sheet with foil; fit another with a wire rack.
• In a large bowl, whisk together egg whites, 2 teaspoons salt, and 1/4 teaspoon pepper; add fish, and toss to coat.
• In another large bowl, combine cornmeal, parmesan and flour; season with salt and pepper.
• Working in batches, lift fish from egg-white mixture (letting excess drip off), and dredge in cornmeal mixture, patting to adhere; transfer to foil-lined sheet.
• In a large skillet, heat oil over medium-high. Working in batches, cook fish until golden brown and opaque throughout, 4 to 6 minutes, turning once. Transfer to wire rack, and keep warm in oven while remaining fish cooks.