Cheddar Cornmeal Sticks Recipes

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SAGE & CHEDDAR CORN MEAL BISCUITS



Sage & Cheddar Corn Meal Biscuits image

These tender cornmeal biscuits are made with buttermilk; sage and Cheddar cheese provide heavenly flavors.

Provided by Crisco

Categories     Trusted Brands: Recipes and Tips     Crisco®

Time 40m

Yield 16

Number Of Ingredients 10

1 ½ cups Martha White® All-Purpose Flour
½ cup Martha White® Self-Rising Enriched White Corn Meal Mix
2 teaspoons sugar
2 teaspoons minced fresh sage
2 teaspoons baking powder
½ teaspoon salt
½ cup Crisco® Baking Sticks All-Vegetable Shortening, well chilled
¾ cup buttermilk
½ cup shredded extra sharp white or mild Cheddar cheese
2 tablespoons butter, melted

Steps:

  • Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened.
  • Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet.
  • Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.

Nutrition Facts : Calories 148 calories, Carbohydrate 14 g, Cholesterol 8 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 251.7 mg, Sugar 1.1 g

CORNMEAL-CHEESE STICKS (SORULLITOS DE MAIZ)



Cornmeal-Cheese Sticks (Sorullitos de Maiz) image

Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.

Provided by MKCortes (Latin Goddess)

Categories     Appetizers and Snacks     Cheese

Time 36m

Yield 6

Number Of Ingredients 13

2 cups precooked cornmeal (such as P.A.N.®)
¼ cup all-purpose flour
1 tablespoon white sugar
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground cinnamon
¼ cup butter
1 cup water
½ cup milk
½ cup shredded mild Cheddar cheese
vegetable oil for frying

Steps:

  • Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.
  • Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.
  • Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.
  • Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.
  • Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 44.3 g, Cholesterol 34 mg, Fat 16.5 g, Fiber 2.2 g, Protein 7.6 g, SaturatedFat 8.1 g, Sodium 607.8 mg, Sugar 3.9 g

CORNBREAD STICKS



Cornbread Sticks image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 14 servings

Number Of Ingredients 12

6 tablespoons unsalted butter (2 tablespoons melted)
1 small red jalapeno pepper, seeded and finely chopped
2 scallions, thinly sliced
1 clove garlic, minced
1/2 teaspoon salt, plus more to taste
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 teaspoon sugar
1/2 teaspoon baking soda
1 cup buttermilk, shaken
1 large egg
1 cup grated sharp cheddar cheese

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.

CORNMEAL CHEDDAR BISCUITS



Cornmeal Cheddar Biscuits image

Unlike traditional biscuits, this cheesy version lets you drop them from a spoon...so there's no mess and no fuss...and no precious time wasted! Serve them fresh-from-the-oven with chili or your favorite soup or stew. -Taste of Home Test Kitchen

Provided by Taste of Home

Time 25m

Yield 1 dozen.

Number Of Ingredients 8

1-1/2 cups all-purpose flour
1/2 cup yellow cornmeal
3 teaspoons baking powder
2 teaspoons sugar
1/4 to 1/2 teaspoon salt
1/2 cup cold butter
1/2 cup shredded cheddar cheese
1 cup milk

Steps:

  • In a large bowl, combine the flour, cornmeal, baking powder, sugar and salt. Cut in butter until mixture crumbly. Stir in cheese and milk just until moistened. , Drop by 1/4 cupfuls 2 in. apart onto a ungreased baking sheet. Bake at 450° for 12-15 minutes or until light golden brown. Serve warm.

Nutrition Facts : Calories 177 calories, Fat 10g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 265mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

CAYENNE CORN BREAD STICKS



Cayenne Corn Bread Sticks image

Categories     Bread     Cheese     Dairy     Bake     Super Bowl     Cornmeal     Hot Pepper     Bon Appétit

Yield Makes about 14

Number Of Ingredients 11

1 cup yellow cornmeal
1 cup unbleached all purpose flour
1/4 cup firmly packed dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1 1/4 cup (or more) buttermilk, room temperature
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 egg
1 cup (about 4 ounces) lightly packed grated cheddar cheese

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.

CAYENNE-CHEDDAR CORNBREAD STICKS



Cayenne-Cheddar Cornbread Sticks image

The addition of cheddar cheese and buttermilk makes these very moist! You will need cast-iron corn stick molds for this, but can also be baked in a cast-iron skillet, adjust the cayenne to taste.

Provided by Kittencalrecipezazz

Categories     Breads

Time 30m

Yield 14 serving(s)

Number Of Ingredients 13

1 cup yellow cornmeal
1 cup flour
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
14 1/2 teaspoons cayenne pepper
1 small jalapeno pepper, seeded and finely chopped (optional)
1 1/4 cups buttermilk
1/4 cup melted butter, cooled
1 large egg
1 1/4 cups old cheddar cheese

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.

Nutrition Facts : Calories 179.5, Fat 8.5, SaturatedFat 4.9, Cholesterol 37.1, Sodium 364.6, Carbohydrate 20.8, Fiber 1.4, Sugar 6.1, Protein 6

CHEDDAR JALAPEñO CORN STICKS



Cheddar Jalapeño Corn Sticks image

Categories     Bread     Bake     Thanksgiving     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Fall     Jalapeño     Gourmet

Yield Makes 14 corn sticks or 1 (9-inch) round loaf

Number Of Ingredients 11

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 large egg
1/4 pound coarsely grated extra-sharp Cheddar (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 to 2 tablespoons finely chopped drained pickled jalapeños
1/2 stick (1/4 cup) unsalted butter, melted
Special equipment: 2 well-seasoned cast-iron corn-stick pans, each with 7 (5- by 1 1/2-inch) molds*, or a well-seasoned 9-inch cast-iron skillet

Steps:

  • Put oven rack in middle position and preheat oven to 425°F. Heat corn-stick pans in oven 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk and egg in another bowl, then add to cornmeal mixture along with Cheddar, scallion, jalapeños (to taste), and 2 tablespoons butter, stirring until just combined.
  • Remove pans from oven and divide remaining 2 tablespoons butter among molds. Quickly divide batter among molds (about 3 tablespoons each)and bake until tops are golden and a wooden pick or skewer comes out clean, 12 to 15 minutes (15 to 20 minutes if using skillet).
  • Cool corn sticks in pans on a rack 3 to 5 minutes before removing from molds. Serve warm.
  • *Available at Bridge Kitchenware (800-274-3435 or 212-838-1901).

CHEDDAR-JALAPENO CORN STICKS



Cheddar-Jalapeno Corn Sticks image

Make and share this Cheddar-Jalapeno Corn Sticks recipe from Food.com.

Provided by GinnyP

Categories     Breads

Time 30m

Yield 14 corn sticks

Number Of Ingredients 10

1 cup yellow cornmeal
1 teaspoon sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 egg
4 ounces coarsely grated extra-sharp cheddar cheese (1 cup)
1/4 cup finely chopped scallion (white and pale green parts only)
1 -2 tablespoon finely chopped drained pickled jalapeno pepper
1/4 cup unsalted butter, melted

Steps:

  • Preheat oven to 425°F.
  • Heat 2 well-seasoned cast-iron corn stick pans (or a well-seasoned 9-inch cast-iron skillet) in middle of oven for 10 minutes.
  • Whisk together cornmeal, sugar, baking soda, and salt in a large bowl.
  • Whisk together buttermilk and egg in another bowl and add cornmeal mixture with Cheddar, scallion, jalapeños, and 2T butter, stirring, until just combined.
  • Remove pans from oven and divide remaining 2 T butter along corn stick molds.
  • Quickly divide batter among molds (about 3 T each) and bake until a tester comes out clean and tops are golden, 12 to 15 minutes.
  • (If using a cast-iron skillet, pour all of the batter into it and bake 15 to 20 minutes.) Cool corn sticks in pans 3 to 5 minutes before removing from molds.
  • Serve warm.

Nutrition Facts : Calories 107.4, Fat 6.8, SaturatedFat 4, Cholesterol 33, Sodium 215.2, Carbohydrate 8.1, Fiber 0.7, Sugar 1.3, Protein 3.8

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