Best 3 Cornbread Sticks Recipes
Cornbread sticks, a delectable treat with a golden-brown crust and a soft, fluffy interior, are a delightful addition to any meal. Their versatility allows them to complement a variety of dishes, from hearty soups and stews to grilled meats and tangy salads. Whether served as an appetizer, a side dish, or even as a satisfying snack, these irresistible cornbread sticks are sure to tantalize taste buds and leave you craving more.
Let's cook with our recipes!
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.
BAKED CORNBREAD STICKS
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.
Provided by Seasoned Cook
Categories Quick Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
- In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
- In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
- Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.
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.
Tips:
- Choose the right cornmeal. Fine-ground cornmeal will produce a softer, more cake-like cornbread, while coarse-ground cornmeal will produce a more rustic, crumbly cornbread.
- Use buttermilk or sour cream. These ingredients will help to give your cornbread a tender, moist crumb.
- Don't overmix the batter. Overmixing will develop the gluten in the flour, resulting in a tough, dense cornbread.
- Bake the cornbread in a hot oven. This will help to give it a crispy crust and a fluffy interior.
- Let the cornbread cool slightly before serving. This will help to prevent it from crumbling.
Conclusion:
Cornbread is a delicious and versatile side dish that can be enjoyed with a variety of meals. Whether you're looking for a classic Southern cornbread or a more modern take on this classic dish, there's a recipe in this article that's sure to please everyone at your table. So next time you're in the mood for some cornbread, give one of these recipes a try. You won't be disappointed!
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