Red And Blue Corn Sticks Food

RED AND BLUE CORN STICKS

Steps:

• Brush 12 iron corn stick molds generously with some of the butter, and set aside. Preheat oven to 425 degrees.
• In a medium-size bowl combine the cornmeal, flour, sugar, baking powder and salt. In another small bowl whisk together the milk, egg and remaining melted butter. Stir the milk mixture into the cornmeal mixture just until moistened. The mixture will be a bit lumpy.
• Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes. A toothpick inserted in the center should come out clean. Serve warm.

SOUTHWEST BLUE CORN STICKS

Steps:

• Use 2 T of the cornmeal to coat greased cornstick pans, or 1 1/2-inch muffin pans; set pans aside.
• Heat oil in a medium-size nonstick frying pan over medium heat.
• Add onion and chile; cook, stirring often, until onion is lightly browned (6-8 minutes); set aside.
• In a large bowl, stir together flour, sugar, baking powder and remaining 1 cup cornmeal until well blended; set aside.
• In a medium-size bowl, combine milk and egg; beat with a whisk until well blended.
• Add milk mixture, cheese and onion mixture to cornmeal mixture.
• Stir just until dry ingredients are evenly moistened.
• Spoon batter into pans, filling almost to rims; bake in a 375° oven until cornsticks are lightly browned and feel firm when lightly pressed, about 25 minutes.
• Let cool in pans on a rack for about 10 minutes, then loosen carefully and remove from pans.
• Serve warm.

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.

BLUE CORN CORNBREAD

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
• Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
• Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
• Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.

BLUE CORN SKILLET STICKS

Steps:

• Preheat the oven to 400*F.
• Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
• Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
• Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
• Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.