Southern Corn Sticks Recipes

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SOUTHERN CORN STICKS



Southern Corn Sticks image

The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Quick Breads

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6

1 egg
1 cup milk
1 tablespoon butter, melted
2 cups cornmeal
2 teaspoons baking powder
1/2 teaspoon salt

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.

Nutrition Facts : Calories 101.6, Fat 2.9, SaturatedFat 1.3, Cholesterol 23, Sodium 187.1, Carbohydrate 16.8, Fiber 1.5, Sugar 0.2, Protein 2.9

CORNSTICKS



Cornsticks image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 9 cornsticks

Number Of Ingredients 8

1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup milk
1 large egg, beaten
2 tablespoons melted unsalted butter, plus more for the brushing molds

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.

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