Cornsticks Food

SOUTHERN CORN STICKS

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.

CORN STICKS

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.

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.

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.

CORNSTARCH MAYONNAISE

Steps:

• Place in a bowl the unbeaten egg, sugar, salt, dry mustard, paprika, lemon juice and salad oil Prepare the mayonnaise base by blending together the cornstarch and water in a saucepan Cook over low heat, stirring constantly until boiling.
• Boil for 2 minutes, stirring constantly.
• Remove from heat and pour this cream over the egg mixture.
• Beat with a beater until smooth and creamy.
• Keep refrigerated in a closed jar.

GLUTEN FREE CORNBREAD STICKS

Steps:

• Preheat oven to 450. Place cast iron cornstick pan in oven for 10 minues to preheat. Meanwhile, combine all ingredients. Remove pan and spray with PAM. Pour batter into pan. Bake for 20-25 minutes.
• Variations: Add one or more of the following: Cheddar cheese, diced canned chilis (drained), pre-cooked bacon bits, minced jalepeno pepper, bacon grease instead of oil.

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.

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.