Susans Corn Sticks Food
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
SAUTEED FRESH CORN
Steps:
- Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.
- Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.
COOKING IN CAST IRON
This will be an ongoing journal featuring pictures of some of the things I prepare in my cast iron cookware. I will update it with new photos as I prepare different dishes.
Provided by Susan Feliciano
Categories Bean Soups
Number Of Ingredients 5
Steps:
- 1. An assortment of cast iron cookware.
- 2. Popovers from an old recipe.
- 3. Corn sticks baked in cast iron.
- 4. Aebelskivers - baked in a cast iron aebelskiver pan.
- 5. Bread baked in a cast iron dutch oven.
- 6. No Knead Bread baked in enameled cast iron dutch oven.
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