Fast Breads' Southern Corn Sticks

Name: Fast Breads' Southern Corn Sticks
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 7
Cuisine: Southern
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 118 milliliters buttermilk, any fat content; 1 Tbsp corn or canola oil plus 1 tbsp; 1 large egg; 177 milliliters fine-grind stone-ground yellow cornmeal; 1 Tbsp granulated sugar; 0 teaspoons kosher salt; 2 Tbsps unbleached all-purpose flour; 2 teaspoons unsalted butter, melted

Fast Breads' Southern Corn Sticks might be just the side dish you are searching for. One serving contains 128 calories, 3g of protein, and 5g of fat. This recipe serves 7. This recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 25 minutes. Head to the store and pick up baking powder, granulated sugar, egg, and a few other things to make it today. This recipe is typical of Southern cuisine. It is a good option if you're following a vegetarian diet.

Instructions

Position a rack in the middle of the oven and preheat to 425ºF. Have ready a heavyweight corn stick pan with 7 openings.

Ingredients you will need

Corn

Equipment you will use

Oven

Frying Pan

In a small pan, melt the butter with 1 teaspoon of the oil. Use a pastry brush to brush the pan openings generously with the butter-oil mixture.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Pastry Brush

Frying Pan

Heat the pan in the oven for 5 minutes while you mix the batter.

Equipment you will use

Oven

Frying Pan

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

Ingredients you will need

Baking Soda

Cornmeal

All Purpose Flour

Sugar

Salt

Equipment you will use

Bowl

Add the buttermilk, egg, and the remaining 1 tbsp oil and use a large spoon to stir the batter slowly just to combine the ingredients. You will see some small lumps; that’s okay.

Ingredients you will need

Buttermilk

Egg

Cooking Oil

Remove the pan from the oven and spoon about 2 tablespoons of the batter into each opening. The batter will fill to the rim.

Equipment you will use

Oven

Frying Pan

Bake until the tops are lightly browned and a toothpick inserted in the center of a corn stick comes out clean, about 15 minutes. The bottoms of the corn sticks will be browned.

Ingredients you will need

Corn

Equipment you will use

Toothpicks

Oven

Let cool in the pan on a wire rack for 5 minutes. Use a small, sharp knife and your fingers to loosen the edges of the sticks and carefully remove the sticks from the pan to the rack. Do not turn the pan upside down to release the corn sticks because it could weigh them down and may break them.

Ingredients you will need

Corn

Equipment you will use

Wire Rack

Knife

Frying Pan

Serve warm.

The corn sticks can be baked a day ahead, covered, and left at room temperature. To serve, preheat the oven to 275ºF and reheat the sticks, uncovered, until warm, about 10 minutes.

Ingredients you will need

Corn

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

baking powder 1teaspoons

baking soda 118milliliters

buttermilk, any fat content 1Tbsp

corn or canola oil plus 1 tbsp 1large

egg 177milliliters

fine-grind stone-ground yellow cornmeal 1Tbsp

granulated sugar 0teaspoons

kosher salt 2Tbsps

unbleached all-purpose flour 2teaspoons

unsalted butter, melted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Schlossgut Diel Nahe Riesling Kabinett. It has 4.2 out of 5 stars and a bottle costs about 23 dollars.