Southwest Blue Corn Sticks Recipes
SOUTHWEST SKILLET CORN
Make and share this Southwest Skillet Corn recipe from Food.com.
Provided by Mary K. W.
Categories Corn
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large non-stick skillet sauté red pepper and jalapeño in butter until tender. Add cumin; cook for 30 seconds.
- Add corn and cilantro; sauté 2 minutes longer or until heated through.
SOUTHWESTERN PAN SEARED CORN
I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.
Provided by threeovens
Categories Corn
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
BLUE CORN SKILLET STICKS
This is Stephan Pyles recipe, a wondrous Texas chef who I simply adore. He has served his New Texas Cuisine in many signature restaurants, including Star Canyon in Dallas and Las Vegas, and now Stephan Pyles restaurant in Dallas. My husband and I ate at Stephan Pyles restaurant one weekend, and my husband loved the cornsticks so much that the waitress continually brought him more, and eventually looked up the recipe for me! Now that's what you call impeccable service. From the chef's cookbook: "I first created this recipe at Routh Street Cafe in 1984. I've since had them on menus at five different restaurants in some form or another. They're also delicious when spread with a mixture of one part jalapeno jelly and three parts cream cheese whipped together. They're also best served warm." Blue cornmeal is really hard to find. Even in Dallas, with all of our Central Market and Whole Foods stores, I ended up having to buy it online at Purcell Mountain Farms. If you can't find it, yellow cornmeal will work just as well, although blue does have more protein and makes a nicer presentation. Note: Since this isn't my recipe, I have posted it as written. However, when I make it I use unbleached flour instead of the all-purpose, and I replace the salt with sea salt, which is milder. Just a personal preference, but I don't think it's right to change someone's recipe and post it--especially when it's a recipe from my culinary idol!
Provided by Feisty
Categories < 60 Mins
Time 40m
Yield 8-10 cornsticks, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400*F.
- Place a well-seasoned cast-iron cornstick mold (you may need 2, depending on the size of them) in the oven to warm for at least 5 minutes. A cast-iron skillet or muffin pan will work as well.
- Gently melt the buttter and shortening in a small saucepan over low heat. Add the serranos and garlic, and saute for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron cornstick mold from the oven and brush generously with the oil. Reheat the mold for about 2 minutes, then fill with the batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
Nutrition Facts : Calories 429.8, Fat 30.5, SaturatedFat 12.4, Cholesterol 115.2, Sodium 530.2, Carbohydrate 32.4, Fiber 2.2, Sugar 3.8, Protein 7.5
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