Colonial Corn Sticks Recipes

CORN STICKS

Steps:

• Preheat cast iron bread stick pan in the oven to 375 f.
• Sift together the dry ingredients.
• Combine the wet ingredients.
• Mix.
• Pour into dry ingredients.
• Do a fast light stir.
• DO NOT OVER STIR!
• Spray pan with non-stick spray.
• Pour in batter.
• Bake 25 min.

COLONIAL CORN STICKS

Steps:

• Heat milk in saucepan until it is scalded.
• Put cornmeal in a mixing bowl and pour the hot milk over it.
• Mix thoroughly and then let it cool to lukewarm.
• Add the flour, salt, and baking powder to the cooled cornmeal mixture and stir well.
• Stir in the molasses, beaten eggs, oil, and melted butter.
• Pour the mixture into a well greased bread-stick pan.
• Bake at 400 degrees Fahrenheit for about 20 minutes.

PERFECT CORNBREAD STICKS

Steps:

• Preheat oven to 425F and place corn stick pans in oven.
• Sift flour, sugar, baking powder, and salt into bowl.
• Stir in corn meal.
• Add eggs, milk, and butter.
• Beat with electric hand mixer until just smooth, about one minute, do not over beat.
• Grease pans with solid shortening.
• Fill pans about 2/3 full.
• Bake in hot oven (425 degrees) 12 to 15 minutes.

CORN STICKS

Steps:

• Preheat the oven to 425 degrees.
• Select a standard mold for making corn sticks. Place it in the oven until thoroughly heated.
• Meanwhile, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Blend well.
• Blend the cream, 2 tablespoons of melted butter and egg yolk. Add this to the cornmeal mixture, stirring to blend.
• Melt 1 tablespoon of butter in a small skillet and add the corn. Cook, stirring, just until heated through. Stir this into the batter.
• Fold the egg white into the mixture.
• Brush the corn stick mold lightly with oil. Spoon an equal portion of the filling inside each corn stick mold.
• Bake 15 to 20 minutes. Serve hot.

CHEDDAR-JALAPENO CORN STICKS

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.

SOUTHERN CORN STICKS

Steps:

• Preheat oven to 450F and grease your corn stick pan.
• Beat egg; add milk and melted butter.
• Sift dry ingredients together; add to batter.
• Bake for 12 to 15 minutes or until golden brown.