JALAPEñO CORNBREAD STICKS
Made in an old-fashioned cast-iron corn stick pan, this jalapeno-studded cornbread will make everyone at the table smile. And if you don't have this particular pan, don't worry. You can use three 12-cup mini muffin pans and make 32 small corn muffins instead.
Provided by Paige Grandjean
Categories Bread
Time 35m
Yield 14 sticks
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Place 2 (7-stick [5 1/2-inch-long]) cast-iron corn stick pans on a rimmed baking sheet. Transfer baking sheet to oven. Preheat 15 minutes.
- Meanwhile, whisk together flour, cornmeal, baking powder, and salt in a bowl; set aside.
- Cook corn, jalapeño, scallions, and 8 tablespoons of the butter in a skillet over medium, stirring often, until mixture is softened, about 3 minutes. Set aside; cool 5 minutes.
- Whisk together eggs, half-and-half, and sugar in a bowl. Add to flour mixture, whisking until smooth. Stir in jalapeño mixture and cheese.
- Remove hot corn stick pans from oven. Brush molds evenly with remaining 2 tablespoons butter. Divide batter evenly among molds (about 3 tablespoons each). Bake until sticks are puffed and golden brown, 14 to 16 minutes. Serve warm, or turn sticks out onto a wire rack and cool completely, about 30 minutes.
CORNBREAD MUFFINS
Cornbread is the epitome of Southern food! Turn a skillet of hot cornbread into perfectly portioned muffins, and it's the perfect grab-and-go side at the BBQ. Make a batch of these to take to parties, potlucks, or as a side dish for a weeknight meal. It's the perfect accompaniment to a bowl of soup, stew, or chili.
Provided by Anna Kate
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450ºF degrees. Grease a 12-muffin muffin tin and set aside.
- Add all dry ingredients to a bowl and whisk together. Set aside.
- Then, whisk an egg in a medium bowl, and add the remaining wet ingredients: vegetable oil, buttermilk, and cornmeal mix.
- Pour the dry ingredients into the wet ingredients and stir to combine.
- Evenly fill muffin tins ¾ of the way full with the cornbread batter.*
- Place in the preheated oven and bake 20 to 25 minutes or until golden brown.
Nutrition Facts : ServingSize 1 grams, Calories 142 kcal, Carbohydrate 17 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 17 mg, Sodium 247 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g
SOUTHERN FRIED CORN RECIPE
How to Make the Best Southern Fried Corn
Provided by Angela Roberts
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Cut the corn off the cob with a sharp knife.
- Using the sharpest knife, cut down into the cob to get the milk of the corn.
- Heat up the bacon grease and add two tablespoons of softened butter.
- If you like the corn to be a bit caramelized, cook longer, stir less frequently.
- If you like corn to be creamier, cook for about ten minutes, and at the end add the remaining two tablespoons butter.
- At this point, you can add a splash of heavy cream if you want a creamier corn.
- Add a little bit of salt, and a lot of black pepper.
- Serve immediately.
SOUTHERN CORN STICKS
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
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
CLASSIC SOUTHERN CORNBREAD (EASY AND HOMEMADE)
Easy, Homemade Classic Southern Style Cornbread is the best, traditional cast iron skillet cornbread recipe made from scratch. This old fashioned staple is made with cornmeal and buttermilk and is served sweet or savory (with no sugar) and with a moist interior. Feel free to add corn or use the batter for muffins!
Provided by Brandi Crawford
Categories Appetizer Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, 1/4 cup melted butter, and buttermilk. Stir to combine. Be sure not to over mix the batter. Over-mixing will lead to large cracks in the crust and a lot of crumble. Only mix well enough to combine the ingredients.
- Place a 10 inch cast iron skillet on medium heat. Add 2 tablespoons of butter. Allow it to melt and then grease the entire skillet including the edges.
- While the skillet is hot, pour the mixture into the cast iron skillet.
- Remove the pan from the stove and place it in the oven to bake for 20-25 minutes or until a toothpick can be inserted and return clean.
- I like to cool the cornbread completely prior to slicing and let it cool for at least 20 minutes.
- A traditional method for removing the cornbread is to flip the cast iron skillet over and slice from there.
Nutrition Facts : ServingSize 1 slice, Calories 130 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g
SOUTHERN SWEET CORNBREAD
An easy delicious southern sweet cornbread made with basic ingredients - it's the perfect comfort food side!
Provided by I Heart Recipes
Categories Side Dish
Time 50m
Number Of Ingredients 10
Steps:
- Combine the flour, baking powder, corn meal, salt, and sugar in a large mixing bowl.
- Add the eggs, then pour the milk.
- Next add the vegetable oil and the butter.
- Mix everything until it's well combined.
- Fold the ingredients until well combined.
- Lightly oil a 9x13, and pour the cornbread batter.
- Bake on 350 for 35-40 minutes.
- Serve and enjoy!
SOUTHERN CORNBREAD STICKS
Southern Cornbread Sticks are crispy on the outside, and moist and tender on the inside. They are a snap to make and are perfect with soups and stews.
Provided by Chula King
Categories Bread
Time 46m
Number Of Ingredients 9
Steps:
- Preheat oven to 450° F.
- Combine melted butter, buttermilk and egg. Set aside. (See Tip 2)
- Whisk together cornmeal, flour, salt, baking soda and cayenne pepper in a medium bowl. Add butter/buttermilk/egg mixture. Stir just until combined. Do not overmix.
- Heat cast iron cornstick pan in 450° F oven for 5 minutes or until hot. Remove from oven; brush lightly with vegetable oil. Spoon batter evenly into hot pan. (See Tips 3 and 4)
- Bake at 450° F for 18 minutes or until golden brown. Remove from oven; cool 5 minutes on wire rack. Remove cornbread sticks from pan.
- Repeat with remaining batter. Yield: 12 cornbread sticks. (See Tip 5)
Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CLASSIC CORNBREAD STICKS
Yield Makes about 14
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
- In a large bowl, whisk together cornmeal, flour, sugar, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
- Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
- Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.
CORNSTICKS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 9 cornsticks
Number Of Ingredients 8
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.
CORNBREAD STICKS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 14 servings
Number Of Ingredients 12
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.
REAL SOUTHERN CORNBREAD
This is the real stuff! Find your cast iron skillet and whip up a batch of cornbread tonight!
Provided by Jason
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl mix together the corn meal, flour, salt, and baking powder.
- In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
- Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
- Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
- Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 36.3 g, Cholesterol 34.3 mg, Fat 22 g, Fiber 2.1 g, Protein 7.7 g, SaturatedFat 4 g, Sodium 620.9 mg, Sugar 4.3 g
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- To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).
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