Best 3 Cornbread Sticks Recipes
**Cornbread Sticks: A Southern Delight for Any Occasion**
Cornbread sticks are a delectable Southern treat that combines the flavors of cornmeal, buttermilk, and butter into a golden-brown, crispy-edged delight. These savory breadsticks are perfect for any occasion, from casual gatherings to holiday feasts. With their slightly sweet and slightly tangy flavor, cornbread sticks are a versatile side dish that pairs well with soups, stews, chili, and grilled meats. This collection of recipes offers a variety of cornbread stick options, ensuring that you'll find the perfect recipe to satisfy your cravings. From classic cornbread sticks to unique variations like cheddar cheese cornbread sticks, jalapeño cornbread sticks, and bacon-wrapped cornbread sticks, there's a recipe here for everyone. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey that will leave you and your loved ones craving more.
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:
- Use fresh corn kernels: Fresh corn kernels give cornbread sticks a sweeter, more flavorful taste. If you don't have fresh corn kernels, you can use frozen or canned corn kernels, but be sure to drain them well before using.
- Use buttermilk: Buttermilk adds a tangy flavor to cornbread sticks and helps them to rise. If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the cornbread sticks tough. Mix the batter just until the ingredients are combined.
- Let the batter rest: Letting the batter rest for 15-20 minutes before baking allows the cornmeal to absorb the liquid and results in a more tender cornbread stick.
- Bake the cornbread sticks at a high temperature: Baking the cornbread sticks at a high temperature (400°F) helps them to rise and brown quickly.
Conclusion:
Cornbread sticks are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. Whether you like them sweet or savory, crispy or soft, there is a cornbread stick recipe out there for you. So next time you are looking for a side dish that is both delicious and easy to make, try one of the recipes in this article. You won't be disappointed!
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