Southern Corn Sticks
Southern Corn Sticks is a side dish that serves 7. One serving contains 127 calories, 3g of protein, and 5g of fat. For 15 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. If you have egg, vegetable oil, unsalted butter, and a few other ingredients on hand, you can make it. This recipe from Leites Culinaria has 93 fans. It is a very affordable recipe for fans of Southern food. From preparation to the plate, this recipe takes about 35 minutes. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 17%, this dish is not so awesome. If you like this recipe, take a look at these similar recipes: Fast Breads' Southern Corn Sticks, Corn Bread Sticks, and Cheddar & Jalapeño Corn Sticks.
Servings: 7
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk
1 large egg, lightly beaten
3/4 cup fine-grind stone-ground yellow cornmeal
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
2 tablespoons unbleached all-purpose flour
2 teaspoons unsalted butter, melted
1 tablespoon plus 1 teaspoon mild vegetable oil
Equipment:
oven
pastry brush
sauce pan
frying pan
bowl
toothpicks
wire rack
knife
Cooking instruction summary:
1. To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).2. In a small saucepan over low heat, melt the butter with 1 teaspoon of the oil. Use a pastry brush to coat each corn stick pan well generously with the butter-oil mixture. Place the corn stick pan in the oven to heat while you mix the batter.3. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk, egg, and the remaining 1 tablespoon oil and use a large spoon to stir the batter slowly, just until the ingredients are combined. There will be some small lumps; that’s okay. No need to panic.4. Remove the corn stick pan from the oven and spoon about 2 tablespoons of the batter into each well. The batter should fill the well to the rim.5. Bake the corn sticks until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes. If you peek at the bottom of the corn sticks, they will be browned. Let the corn sticks cool in the pan on a wire rack for 5 minutes (but no longer than that).6. Use a small, sharp knife and your fingers to loosen the edges of the corn sticks and carefully transfer the sticks from the pan to the rack. Do not turn the pan upside down to release the corn sticks because its weight may break them. Serve warm. (The corn sticks can be baked a day ahead, covered, and left at room temperature. To serve, preheat the oven to 275ºF (135°C) and reheat the corn sticks, uncovered, just until warmed through, about 10 minutes.)
Step by step:
1. To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).
2. In a small saucepan over low heat, melt the butter with 1 teaspoon of the oil. Use a pastry brush to coat each corn stick pan well generously with the butter-oil mixture.
3. Place the corn stick pan in the oven to heat while you mix the batter.
4. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
5. Add the buttermilk, egg, and the remaining 1 tablespoon oil and use a large spoon to stir the batter slowly, just until the ingredients are combined. There will be some small lumps; that’s okay. No need to panic.
6. Remove the corn stick pan from the oven and spoon about 2 tablespoons of the batter into each well. The batter should fill the well to the rim.
7. Bake the corn sticks until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes. If you peek at the bottom of the corn sticks, they will be browned.
8. Let the corn sticks cool in the pan on a wire rack for 5 minutes (but no longer than that).
9. Use a small, sharp knife and your fingers to loosen the edges of the corn sticks and carefully transfer the sticks from the pan to the rack. Do not turn the pan upside down to release the corn sticks because its weight may break them.
10. Serve warm. (The corn sticks can be baked a day ahead, covered, and left at room temperature. To serve, preheat the oven to 275ºF (135°C) and reheat the corn sticks, uncovered, just until warmed through, about 10 minutes.)
Nutrition Information:
covered percent of daily need
