10.12.2010

Corn Sticks

Soup and chili weather is fast approaching...more for you than me, but our night temps dropped below 70 for the first time. We had a cold winter last year, so who knows what's in store for Floridians this year?

I love old fashioned corn sticks and am lucky enough to have one of those marvelous cast iron pans to cook them in. And I saved some bacon grease to coat it with too. What could be better?

I found this recipe in Sarah Leah Chase's Cold-Weather Cooking. It's got some mustard seeds for a little crunch, cheddar, chives and lovely grainy Dijon mustard, a super combination. How could it miss? With chili (I wish I had made Deana's recipe!), stews and short ribs, these are perfect. I never would have thought to try it, but Sarah suggests serving them with winter brunch egg dishes as well. So I made a batch in my miniature muffin tins...much more appropriate for brunch, I think.

One small bench note: the cheese makes these stick a bit so use plenty of grease and remove from the pan carefully. When I made the muffins, I also sprinkled some fine bread crumbs in the tins before filling.

Cheddar and Mustard Corn Sticks

From Cold-Weather Cooking by Sarah Leah Chase



Ingredients:
1 1/2 cups flour
1 1/4 cups yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups grated sharp cheddar cheese
2 tablespoons finely chopped chives or scallions
2 large eggs
1 1/4 cups buttermilk
4 tablespoons unsalted butter, melted
3 tablespoons grainy Dijon mustard
1 tablespoon yellow mustard seeds
melted lard, bacon grease or butter for the molds


Method:
Preheat oven to 350. Stir the first 8 ingredients together in a bowl. In another bowl, stir the remaining ingredients and then add the cornmeal mixture. Stir until just blended.

Brush the mold with the grease and spoon the filling in, about 3/4 full. Bake until crusty golden brown, 15-20 minutes. Let cool slightly, turn out on a wire rack and repeat the process with the remaining batter.

Makes 12-14 corn sticks.

64 comments:

  1. Oh my gosh! My mom had cast iron pans like that when I was growing up and I always wanted some! How cute!

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  2. Oh, I'd love to have such a pan! Those corn breads must taste heavenly.

    Cheers,

    Rosa

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  3. I wish I had a pan like that! What delicious-looking corn sticks, Barbara. How tasty they look with your chili too. We've been having a little stretch of unusually warm weather here but I know it won't last much longer. I am certainly going to try these when it does cool down again!

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  4. Heavenly! Too bad the Knight isn't here... I think those photos and the recipe would cure his grumps!

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  5. Delicious! And what better to serve them with than a big bowl of chili.

    I use "Cold Weather Cooking" even when it isn't cold. I also like "Nantucket Open House" which has put some delicious meals on our table!

    Best,
    Bonnie

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  6. This really is all-amercian food to me as I have never anything like this in England - this looks so delicious Barbara.

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  7. Those corn sticks are just the sweetest. What a great accompaniment to chilli. Hearty and heart warming :D
    *kisses* HH

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  8. I love corn sticks! Sadly, I lost my pans when I moved. This recipe looks like a really delicious one. I'm bookmarking it right now ;)

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  9. Barbara honestly I wish I had bite from those. They look so scrumptious.

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  10. Look delicious Barbara, yummy!! gloria

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  11. Looks delicious, so does the chili! perfect combination of the corn sticks with the chili!

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  12. I can imagine dipping these in chili or tomato soup... irresistible!!

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  13. Anything that involves sharp cheddar and mustard is high on my list of must-try recipes. Barbara, it's like you know exactly what my vices are. ;)

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  14. Corn sticks remind me of my childhood. However my mother never made corn sticks this good with cheese. Ooh, la, la.
    Sam

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  15. Wow! Loving these corn sticks! Thanks for sharing.

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  16. First of all, I want one of those pans!

    This looks so delicious Barbara!

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  17. Barbara, this is comfort food at it's best. These look so good. I am ready to get back into the kitchen, after a Summer of really not doing much cooking. My only problem will be keeping the weight off since that garden work will all be done. LOL!
    I hope you are having a beautiful Fall where you are too.
    hugs to you from here...

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  18. Oooh I have that cast iron thingy..Jacques will love these..Thank you!

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  19. Time to dig out the cornstick pan! Do you remember the Coach house in NYC? They had the best cornsticks that were crusty and soft at the same time and so darn good. I bought the pan when I found their recipe but haven't made them in years (do you ever ask yourself why you stop making wonderful things?). Mustard is a smashing addition and your chili (and those dishes) look gorgeous. Thanks for reminding me of an old favorite, Barbara!

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  20. I love my cornbread cooked in corn shapes- it always seems to taste better, although I know it's exactly the same thing as the regular muffins. I love all of the things you've added into the batter- I bet those little corn sticks are delicious!

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  21. What a great little pan - they're so cute. The crispy coating sounds like a fabulous idea.

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  22. Those are so cute! I don't have pans like that but I'd love to bake them into muffins.

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  23. Why have I never had nor heard of a corn stick, ever? Seems like a tragedy. I need to get these in my life.

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  24. What a fun and perfect partner for that chili! I've never heard of these. They sound delicious. Thanks for sharing the recipe Barbara.

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  25. I made cornbread and chili this weekend, too! I love cornbread sticks and should make use of the pan I have more often! Your china is beautiful.

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  26. Cheddar, chives, cornmeal and mustard: great ingredients for a recipe!

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  27. How adorable! I'd never heard of corn sticks before, but now I want some very badly indeed. They look fantastic Barbara.

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  28. Did you just say bacon grease? I think I may have just salivated on my keyboard. Nothing makes cornbread taste better than a little dab of hog fat!

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  29. Thank you, Barbara!
    I have this pan and have NEVER used it. These look incredible and the recipe sounds really yummy! I am IN!
    :)
    Valerie

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  30. It's 7:21 AM and I want one for breakfast. I love corn anything and with bacon. Yum!

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  31. OMG, this sounds marvelous! Bookmarked this. Still have some maize flour for this recipe. Thank you. Hope you're having a great day.
    Kristy

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  32. Waw!! You have certainly the coolest ideas!!

    They look so golden, festive & trly amazing!! I must make them soon!!!

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  33. Wow, I've never heard of corn sticks before (is that weird?!?), but now I MUST have them!! They look seriously amazing :)

    Sues

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  34. Wow, Barbara! These look so delicious-comfort food at its best if you ask me (not that you did-smile). I'm bookmarking this to make for my Cauldron Boy. These corn sticks would make him very happy after work...

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  35. Corn sticks are the perfect side for chili. What a creative meal idea for the cool weather ahead!

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  36. I so need to make these delicious corn sticks - yum!

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  37. Barbara, I am practically jumping up and down with joy I am so happy!! I needed a fantastic corn bread recipe that was heartier and more savory than just corn muffins and this is absolutely perfect. I have this cookbook and never made this recipe. I am having a lot of parties throughout this month , tailgate and Halloween parties. This will be wonderful in a big wicker basket served with chili, ribs, and pulled pork!
    thanks for this recipe
    xx

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  38. Hi Barbara,

    I have never heard of corn sticks, but these look so good and will try them . I often make sweetcorn fritters.

    Hope that your week is going well.
    Hugs
    Carolyn

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  39. Beautiful! I love the homespun look of your corn sticks.

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  40. Hi Barbara! Thanks for stopping by my blog. Wow. These cornsticks look soooo good! I actually have never heard of them, but the recipe looks delicous. Corn, cheese, buttermilk --- mmmm..classic ingredients for yummy comfort food.

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  41. That photo!!! My Lord!! I want to jump through the screen to try!! LOVING IT!!!

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  42. I was reading a chili recipe last night and thinking our weather was maybe cool enough for it! I have one of those cast iron corn stick pans, and batter does seem to stick to it. The breadcrumbs you used for the muffins is a great idea. I'll have to do that next time!

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  43. Luv, luv luv this recipe! (I also serve cornbread with chili - wouldn't eat it any other way!) The corn pan is awesome. I must try a little harder to pick one up sometime!

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  44. Dearest Barbara! WHAT A YUMMY PHOTO! And we are finally having seasona weather; up until today,it was very lovely, and warm! And thank you for coming today to visit; my dad is gone too, but my husband has been wonderful....regardless, there is always something great in all of us to celebrate! ENJOY THAT CHILI!! Anita

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  45. I love these little corn sticks as you call them! One of my favorite restaurants here, which is southern in nature, brings out a little plate of these along with a jalapeno butter to start you off. Just thinking about them (and reading your post) makes me want one!

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  46. Barbara...I just bought a fresh bag of cornmeal last week...exactly because I've been seeing a few recipes lately that have made me get re-interested in this ingredient. I got a mini muffin tin...so I'm good to go ;o)

    Great ingredients and my Hubby will be thrilled about the cheese ;)

    Ciao for now and have a great weekend,
    Claudia

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  47. Quite a few years ago I had a cast iron corn cob pan. I got rid of it because I never made cornbread back then. Now I make it often and so wish I had it now.

    These look totally scrumptious.

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  48. My beautiful blogger friend, Barbara. You know, you always get me with you awesome, warm and hearty home cooked meals. It is always perfect and palatable to everyones eyes--and I am sure it taste fabulous! You know why? I gotta get myself one of those molds! Now I have a reason. Thanks Barb!

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  49. Scrumptious, Barbara! Of course, corn sticks are well known--and loved-- in my part of the world. I love your addition of mustard to the batch---terrific idea. I know that must add a nice tweak to a delicious bread.

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  50. nice. i love corn sticks too...esp this time of year...mmmm...my MIL used to make them all teh time and she passed the pan over to T...

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  51. Barbara as soon as you said "bacon fat" it was a done deal for me! a highly underused component to cooking up here in the north, a give in in the south! Time to head back to Georgia!

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  52. The cornsticks are a perfect accompaniment to a bowl of chili. Like you, it takes awhile longer for Autumn to arrive in North Florida. We have been experiencing temps in the upper 40's at night-its awesome.
    As soon as the temps drop, I want to make chili, stews and sauce.

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  53. Oh yum, we are having fish chowder for dinner tonight, and these cornsticks will be perfect. I like the way you have dressed them up.

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  54. I have never heard of this but it looks awesome. I want to try for sure.

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  55. How fun!! I would love to have one of those pans, too!

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  56. I have seen these pans and often thought I'd love to get some and try this. How fabulous to now have the recipe. :)

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  57. love corn sticks,
    country food, home made are always the best.

    thanks for the delicious treat.

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  58. I have to try these. Perfect little corn bites. Never tried these before.

    Cold here? I would not hold my breath.

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  59. Love these corn sticks! I have only seen the pan in one of my Mexican cookbooks.

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  60. i really felt when I was in he US when I has a corn stick in my plate ! PIerre

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  61. This, I must try. I think I just may have to invest in those corn cob molds, too. We're big chili fans here and we loooooove cornbread!

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  62. every time i see those skillets, i'm tempted to buy one. so cute. the mustard in these is the draw for me--great recipe!

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