Black Pepper Corn Sticks Recipes

CLASSIC CORNBREAD STICKS

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.

PEPPER-JACK CORNBREAD STICKS

Steps:

• Preheat oven to 425 degrees F. Set 2 cast-iron cornbread-stick pans (see Note) in the top-third of oven until hot, about 15 minutes.
• Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not overmix.
• Carefully remove pans from oven and brush each cornbread-stick mold with butter. Fill each mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, 12 to 15 minutes. Remove pans from oven and, using a sharp knife, release sticks. Serve warm with additional butter.

FIESTA BLACK BEAN BELL PEPPER SKILLET

Steps:

• In a large non stick skillet sauté onions until they soften. Add peppers and seasonings and sauté until peppers are almost tender. Add tomatoes, beans, corn and lime juice. Cover and let simmer until tomatoes are soft but not mushy.
• Serve with tortilla chips and sour cream.
• As an alternative, once the peppers are tender transfer the mixture to an oven-safe dish, mix in the remaining ingredients, cover with shredded cheese and bake until the cheese melts.

SPICY BEEFSTICK

Steps:

• In a large bowl, mix together the ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder and red pepper flakes. Cover, and refrigerate overnight.
• For the next three days, knead the meat for 5 minutes, then return to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
• Preheat the oven to 200 degrees F (95 degrees C). Place the logs onto a broiler pan to catch the grease. Bake for 6 hours in the preheated oven. Turn off the oven, and leave the logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

ROASTED CORN ON A STICK

Steps:

• Heat a large cast-iron skillet or griddle over medium-high heat. Rub the corn generously with olive oil, and season with seasoned salt to taste. Cook the corn, in batches, until it's cooked through and lightly charred on all sides, rotating, for about 6 to 8 minutes. When it's cool enough to handle, push a wooden skewer into the cob of each ear of corn to make a handle.
• Meanwhile, mix the mayonnaise, chile powder, cayenne, and salt and pepper to taste in a small bowl. Brush the hot corn with the mayonnaise mixture.