Zeke's cornbread corn sticks
Hello there everybody, it's Zeke in the kitchen again. Today I am making these cornbread corn sticks that is going to go with my smothered okra, sausage, and shrimp. I bought this cast iron mold that makes the perfect cornbread sticks and looks like ears of corn. Enjoy the video.
Angel Corn Sticks | Southern Living
Inspired by the angel biscuit craze of the 70s, we gave classic buttermilk cornbread batter a featherlight lift simply by stirring a packet of yeast into the batter. Sizzling hot cast-iron corn stick pans deliver a crisp, nutty, all-around crust with a tender moist crumb inside.
Get the recipe:
Ingredients:
1 1/2 cups plain yellow cornmeal; 1 cup all-purpose flour; 1 (1/4-oz.) envelope active dry yeast; 1 tablespoon sugar; 1 1/2 teaspoons baking powder; 1 teaspoon table salt; 1/2 teaspoon baking soda; 2 large eggs, beaten; 2 cups buttermilk; 1/2 cup vegetable oil
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How to Bake Cast Iron Cornbread - No Stick Tips Cast Iron Easy Clean Up Parchment Paper
How to Bake Cast Iron Cornbread - No Stick Tips How to Bake cornbread in cast iron No Stick Tips Cast Iron Easy Clean Up Parchment Paper Bake cornbread, biscuits, or cakes in cast iron with no stick tips and no clean up. Try this simple tip or trick for baking in cast iron without foods sticking. There is no clean up required when you bake in cast iron pans with parchment paper. Nonstick baking with cast iron works in the oven, on the barbecue, or over a campfire. Get parchment paper, cut and fold it to fit your cast iron pan, load your dough, and bake. When your baking is done, simply slide it out of the cast iron pan with no clean up.
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CORN BREAD|| HEALTHY BREAD RECIPE WITH CORN FLOUR|| AMY WINTER KITCHEN
Hey guys welcome back to my channel today I'm preparing a healthy bread recipe with corn flour we can eat this with yoghurt
Cornstick Cornbread
Cornstick Cornbread
(For a 14” Camp Oven & Cornstick Pan)
Dry Mix Ingredients:
1 cup yellow cornmeal
1 cup all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
¼ tsp. baking soda
1 tsp. kosher salt
Wet Mix Ingredients:
2 large eggs
1 cup buttermilk
¼ cup unsalted butter, melted
Other Ingredients:
Shortening, oil or cooking spray
½ cup romano or parmesan cheese, finely grated
1 /4 tsp. white pepper
Directions:
1. Preheat Camp Oven to 425°F by placing 13 briquettes under the oven and 25 briquettes on top of oven lid. (38 total) Grease the Cornstick pan, being sure to coat ALL corn kernel indentations and topside of pan, set aside.
2. Whisk dry mix ingredients together, using a large bowl, set aside.
3. Combine wet ingredients together, using a medium bowl. Stir or whisk until smooth.
4. Pour wet mixture into dry mixture bowl, folding batter together. Fold in the cheese and white pepper.
5. Spoon 2 tablespoons batter into each greased Cornstick mold. (Makes 3 batches)
6. Using a lid lifter, remove heated lid from Camp Oven and place Cornstick pan inside heated oven and replace lid. Bake 13-15 minutes or until golden brown. Latter batch may require fresh briquettes. Cornsticks should also spring back when pressed with a finger.
7. Remove Cornstick pan from oven using pot holders and allow to cool 2-3 minutes before removing Cornstickes. To easily remove Cornsticks from pan, look for a slight gap at one end between the mold and the Cornstick. Insert a fork at those locations and lift gently to free the Cornsticks from the mold.
8. Serve as is or with butter. ENJOY!!!
Webisode Index:
0:00 Intro
0:40 Opening
1:10 Pantry Box
1:58 Oven Preheat
2:48 Vintage Preference
3:21 Dry Mix
4:07 Wet Mix
4:48 Folding the Batter
5:21 Pan Prep
5:55 Batter Transfer
6:49 Baking Cornsticks
7:23 Baked Batches
8:18 Closing
9:02 Outro
9:35 Skillet Cornbread Link
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How to Use a Cast Iron Cornbread Pan
Here's how to make cornbread in a cast iron pan without any sticking -- no matter what kind of cornbread pan you're using. If there's any dish that absolutely must be baked in a cast iron pan, it's cornbread. At flea markets, garage sales, and antique stores, there will always be at least one of these cast iron corn bread molds. So, take that thing that's been sitting on a shelf for the past ten years, and make some cornbread!
There are about ten thousand cornbread recipes out there, and here's one of them. The recipe can be seen on my Web site, Cast Iron Chaos, at: