Some days ago I stumbled upon my heavy cornstick pan which I haven’t used for years. I bought it in a mexican food store. This event is a good occasion to reactivate it!
You don’t need much time to make these little breads looking like corn on the cob. They are delicious hot from the oven with butter and honey but also plain with soups and stews.
Hinweis: Das deutsche Rezept für die knusprigen Maiskolben findet sich unten.
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Categories:||Bread, Corn, USA|
|Yield:||14 Corn sticks|
|130||grams||(1 cup) yellow cornmeal|
|65||grams||(1/2 cup) all-purpose flour|
|2 1/2||teasp.||Baking powder|
|240||ml||(1 cup) buttermilk|
|Frances Jolley Syfan|
|Better Homes and Gardens|
|America’s Best-Loved Community Recipes|
|Edited *RK* 07/28/2008 by|
Preheat the oven to 450°F (230°C). Heavily grease cornstick pans and place them in the oven to heat.
Meanwhile, in a medium bowl, stir together the cornmeal, flour, baking powder, sugar, salt and baking soda. Make a well in the center, set aside.
In a small bowl, mix together the eggs, buttermilk and oil. Add the egg mixture to the dry ingredients all at once. Stir by hand just until smooth.
Transfer the mixture to a large sturdy plastic bag. Cut off one corner. Carefully squeeze the mixture into the hot cornstick pans.
Bake for 10-12 minutes or until the cornsticks are golden.
For corn bread, you can bake this batter in a 9-inch square pan, bake in a 450° oven for 25 minutes.
Frances Jolley Syfan said that she makes her Crispy Cornsticks the old southern way: preheating the cornstick pan gives you more of a crispy crust, with a tender inside.