How To make Corn Bread Sticks
1 1/2 c Corn-meal
1 ts Salt
1 ts Baking powder
1 tb Sugar
1/2 c Flour
1 ts Baking soda
2 c Sour milk
2 Eggs, well beaten
3 tb Melted shortening
Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat thoroughly. Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven (425? F) 20-25 minutes. 12 servings. The Household Searchlight - 1941 Converted by MMCONV vers. 1.20
How To make Corn Bread Sticks's Videos
Southern Cornbread Sticks in cast iron
A fun way to serve cornbread,
#castironcooking ,#cornmeal, #cornbreadrecipe , #flour ,#baking #eggs #southerncooking#countrycooking#dinnerideas #dinnerrecipe #dinner
Corn Bread Sticks Recipe…This cast iron corn stick pan takes me back in time.
These corn sticks take me back in time. My mother and grandmother always served these wonderful corn sticks right along side some of the best meals I have ever eaten.
I hope to pass this recipe, along with this cast iron corn stick pan, down to the next generation some day.
Sometimes I wonder how many pans of corn sticks were made in this little pan...and what is it they say If this pan could talk the stories it could tell. ????
And by the way you can still buy these skillets today. But its always fun to find one at antique store that isn't rusted and help small businesses out. You can re-season one.
Have a great evening! ❤️Deb.
Corn Sticks Recipe
1/2 cup corn meal
3 Tbsp flour
About 1/2 cup milk ( sometimes more)
1 egg
2 Tbsp canola oil to mixture
7 tsp canola or crisco for oil for oiling pan
And Grandma's cast iron corn stick pan.
See video for instructions...thanks!
These are so scrumptious dipped in soup! And this recipe is perfect for doing just that!
Enjoy!
Seasoning a cast iron cornstick pan & making cornsticks.
Today I am seasoning a cast iron cornstick pan my Mom gave me and also making cornsticks in it after it is seasoned.
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No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Betty's Very Southern Cornsticks or Cornbread
Betty makes her delicious Southern cornsticks (which can also be made into cornbread). Hot out of the oven, with a little butter, they're great!
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Very Southern Cornsticks or Cornbread
1/2 cup self-rising flour
1 cup self-rising cornmeal mix
1 egg
1 1/4 cups milk
peanut oil for greasing the pan
Combine the flour, cornmeal mix, egg, and milk in a medium to large mixing bowl. Grease a cornstick pan (or 8 square pan for cornbread) with peanut oil, and place it in an oven which has been preheated to 450 degrees to get the pan hot. Pour batter into cornstick pan, filling each about 3/4 of the way full. Bake at 450 degrees for about 7 or 8 minutes. You may need to turn your oven to broil to brown the tops, once the bottoms become brown. be sure to check on the cornsticks often as they bake. When done to your taste, remove from the oven and serve immediately with fresh butter! Delicious!!!
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Mexican Cornbread | How to Make the Best Cornbread in Cast Iron
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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