Piccadilly Cornbread Sticks Food

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CORNBREAD STICKS



Cornbread Sticks image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 14 servings

Number Of Ingredients 12

6 tablespoons unsalted butter (2 tablespoons melted)
1 small red jalapeno pepper, seeded and finely chopped
2 scallions, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup buttermilk, shaken
1 large egg
1 cup grated sharp cheddar cheese

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.

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

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

PICCALILLI



Piccalilli image

Growing up in England, Piccalilli was commercially available, but none were as good as my grandmother's recipe. This was always a favorite with cheese. It is a good relish to have on hand and would be tasty in a ham sandwich.

Provided by Ruth

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Yield 80

Number Of Ingredients 11

1 pound salt
1 gallon water
2 pounds cauliflower, broken into small florets
2 pounds cucumber, peeled and diced
2 pounds pearl onions, halved
9 ounces white sugar
3 teaspoons mustard powder
1 ½ teaspoons ground ginger
6 cups distilled white vinegar
1 ½ ounces all-purpose flour
2 tablespoons ground turmeric

Steps:

  • Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
  • In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
  • Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
  • In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.

Nutrition Facts : Calories 27.4 calories, Carbohydrate 6.3 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.6 g, Sodium 2228.3 mg, Sugar 3.8 g

TEXAS CORNBREAD STICKS



Texas Cornbread Sticks image

This recipe is from "Southern Living" magazine, January 2006. Excellent cornread! Delicious!

Provided by SouthernBell2627

Categories     Breads

Time 28m

Yield 16 sticks

Number Of Ingredients 9

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cayenne pepper
1 1/4 cups buttermilk
1/4 cup butter, melted
1 large egg
1 tablespoon vegetable oil

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.

Nutrition Facts : Calories 87, Fat 4.5, SaturatedFat 2.2, Cholesterol 20, Sodium 217.6, Carbohydrate 9.8, Fiber 0.7, Sugar 1, Protein 2.1

CORNBREAD STICKS



Cornbread Sticks image

Categories     Bread     Bake     Summer

Yield makes 14 bread sticks

Number Of Ingredients 10

1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup Basic Gluten-Free Flour Mix (page 19)
1 cup yellow cornmeal
1/2 teaspoon xanthan gum
3/4 teaspoon salt
1 tablespoon double-acting baking powder
1/4 cup granulated sugar
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup dairy-free, soy-free vegetable shortening, melted

Steps:

  • Preheat the oven to 425°F. Grease two cornstick pans liberally with vegetable shortening (I prefer using this to baking spray, because it remains more stable at high temperatures). Alternately, you may also use a muffin pan, popover pan, or cast-iron skillet.
  • Combine the rice milk and lemon juice. Set aside.
  • Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl.
  • Add the rice milk mixture and stir to combine. Add the egg replacer and melted shortening. Stir a couple of times until smooth. Fill the cornstick molds two-thirds full. Smooth the tops so the batter fills the mold. Bake for about 20 minutes, or until golden. Turn out immediately onto a cooling rack, or better yet, into a bread basket to be passed at the table. Serve warm.

PICADILLO WITH CORN



Picadillo With Corn image

Well i love to cook this all the time. My mother used to make it alot when we were younger. Its easily adaptable to make for a large number of people. And different veggies can be subtituded to your taste. We usually had this dish with red rice on the side. Tip: If you want less fat simply boil the ground beef and drain out the fat it releases along with the water. In reality i do this all the time so i feel less guilty about eating seconds and thirds. The serving size may be different if you like me have a husband that sizes dont matter and he could eat the whole pot if i placed it before him

Provided by Sami D

Categories     Potato

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 1/2 cups potatoes, chop in 1/2 inch cubes
1 cup onion, chopped (i use yellow onions)
1 (15 1/4 ounce) can whole kernel corn
2 tablespoons chicken bouillon or 2 tablespoons beef bouillon
1/3 cup salt-free tomato sauce
1 cup water

Steps:

  • In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.).
  • Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions.
  • Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste.
  • Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast.
  • Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.

Nutrition Facts : Calories 791.5, Fat 36.5, SaturatedFat 13.7, Cholesterol 154.2, Sodium 981, Carbohydrate 69.7, Fiber 8.1, Sugar 9.8, Protein 51.1

CORNBREAD STICKS



Cornbread Sticks image

We like spicy so I added some Louisiana hot sauce to the mixture or you can add in a finely chopped jalapeno pepper in place of the bell peppers or use both, or about 1/4 teaspoon cayenne pepper, or to taste. Next time you make chili, serve these on the side, they are so good! If you don't have any cornbread molds, you can just drop in some batter (about 3-4 tablespoons) into a regular size muffin tins, the cornbread will come out in a round shape... adjust the baking time. Yield is only estimated depending on size of the molds. These are best served warm.

Provided by Kittencalrecipezazz

Categories     Breads

Time 35m

Yield 12-15 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup flour
1/4 cup dark brown sugar, packed
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups buttermilk (room temperature)
1/4 cup butter, melted and cooled
1 egg
3/4 cup cheddar cheese, finely grated (can use more)
1/4 cup red bell pepper (can use green pepper or use both, very finely chopped)

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.

Nutrition Facts : Calories 172.1, Fat 7.3, SaturatedFat 4.3, Cholesterol 34.1, Sodium 388.9, Carbohydrate 22, Fiber 1.1, Sugar 6, Protein 5.1

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