Cayenne Corn Bread Sticks Recipes

SOUTHERN CORNBREAD STICKS

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)

CAYENNE CORN BREAD STICKS

Steps:

• Preheat oven to 425°F. Brush cast-iron corn stick molds with vegetable oil and place in oven. Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter. Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds. Serve warm.

CORNMEAL-CAYENNE GRISSINI

Steps:

• Stir together warm water and yeast and let stand until foamy, about 5 minutes.
• Stir together flour, cornmeal, table salt, and cayenne in a large bowl, then stir in yeast mixture and oil just until a dough forms.
• Turn out dough onto an unfloured work surface and knead until smooth and elastic, 8 to 10 minutes.
• Transfer dough to an oiled bowl and turn to coat. Cover bowl with plastic wrap and let dough rise in a warm place 1 hour, or until doubled in bulk.
• Preheat oven to 350°F.
• Punch down dough and turn out onto unfloured work surface. Roll 2-teaspoon portions of dough into 10-inch-long sticks and arrange about 3/4inch apart on greased baking sheets.
• Brush sticks lightly with oil and sprinkle with kosher salt.
• Bake in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until sticks are crisp and ends are golden, 22 to 25 minutes total. Transfer to racks to cool.

TEXAS CORNBREAD STICKS

Steps:

• Combine first 5 ingredients; make a well in center. Stir together buttermilk, butter, and egg. Add to flour mixture, stirring until just moistened.
• Heat cast-iron cornstick pans in a 450 degree oven 5 minutes or until hot. Remove pans from oven, and brush lightly with oil. Spoon batter evenly into hot pans.
• Bake at 450 degrees for 18 minutes or until golden brown. Remove from pans immediately; cool slightly on wire racks.

CAYENNE-CHEDDAR CORNBREAD STICKS

Steps:

• Set oven to 425°F.
• Brush the molds with oil and place into the oven while preparing the batter.
• Meanwhile in a bowl mix together the first 7 dry ingredients.
• In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine.
• Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency).
• Carefully remove the hot mold from the oven and immediately divide the mixture between each mold.
• Bake for about 18-20 minutes or until the corn sticks test done.
• Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.

CORNBREAD STICKS

Steps:

• Set oven to 400°F.
• Coat cast-iron stick molds liberally with oil.
• In a bowl, mix together cornmeal, flour, dark sugar, baking powder, salt and baking soda.
• In another bowl whisk together buttermilk, melted butter and egg; add into the dry ingredients.
• Add in the chopped bell pepper and shredded cheddar cheese; mix to combine (add in more buttermilk if needed to create a pourable consistency).
• Place the oiled cast-iron molds in the oven for about 5 minutes (make certain to have the cornmeal batter ready to pour into the hot molds after 5 minutes).
• Carefully remove the hot molds from oven and evenly divide/fill the batter between each mold.
• Bake for about 20 minutes, or until the corn sticks test done (it might take more or less time depending on the size of molds).
• Using a sharp knife, gently lift out the sticks from the molds.