Susans 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

SOUTHERN CORNBREAD STICKS



Southern Cornbread Sticks image

Southern Cornbread Sticks are crispy on the outside, and moist and tender on the inside. They are a snap to make and are perfect with soups and stews.

Provided by Chula King

Categories     Bread

Time 46m

Number Of Ingredients 9

1/4 cup (1/2 stick, 2 ounces) unsalted butter, melted and cooled
1 1/4 cups buttermilk
1 large egg, room temperature
1 cup (5.5 ounces) yellow cornmeal
1/2 cup (2.5 ounces) all-purpose flour
1 teaspoon Kosher salt
1/4 teaspoon baking soda
1/8 teaspoon cayenne pepper (See Tip 1)
1 Tablespoon vegetable oil

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)

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 30 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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