Corn Sticks Baking Recipe
Corn Sticks Baking Recipe
TO MAKES 20 CORN STICKS
- 1 cup (5 oz/155 g) fine-or medium-grind yellow cornmeal, preferably
stone-ground - 1 cup (5 oz/155 g) unbleached all-purpose (plain) flour or 1 cup
- (4 oz/125 g) whole-wheat (wholemeal) pastry flour
- ½ cup (2 oz/60 g) sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 large eggs
- ½ cup (4 fl oz/125 mil milk
- ½ cup (4 fl oz/125 mil heavy (double) cream
- 4 tablespoons (2 oz/60 g) unsalted butter, melted, plus extra for
greasing - 1 cup (6 oz/185 g) fresh or thawed frozen corn kernels or 4 oz (125 g)
bacon, cooked, drained, and crumbled
Preheat the oven to 425°P (220°C). Grease 2 cast-iron corn stick molds.
Place in the oven until hot, about 10 minutes.
Meanwhile, in a bowl, stir together the cornmeal, flour, sugar, baking
powder, and salt. In another bowl, whisk together the eggs, milk, and cream.
Stir the milk mixture into the cornmeal mixture, then stir in the melted
butter and corn kernels just until combined. The batter should be slightly
lumpy.
Carefully remove the hot molds from the oven and place on a wire rack. Using
a tablespoon, fill each mold almost full and lightly smooth the surface.
Immediately return to the hot oven and bake until the tops are golden brown,
12-15 minutes. Carefully remove the hot molds from the oven and invert onto
a rack. Regrease the pans, fill with the remaining batter, and bake. Serve
the corn sticks warm or at room temperature. They are best when served on
the same day they are made.
Make-Ahead Tip: Corn sticks can be frozen in plastic freezer bags for up to
1 month and reheated just before serving. Warm the frozen breads in a
preheated 4000P (200°C) oven for 5-7 minutes. Serve hot from the oven.CORN STICK MOLDS
Corn sticks are old-fashioned dinner breads shaped to resemble an ear of
native American maize. Once known as corn dodgers and shaped by hand, today
corn sticks are baked in a rectangular cast-iron pan with individual
corn-ear molds. The breads emerge crusty on the top and the bottom.
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