Corn Bread Sticks

Name: Corn Bread Sticks
Ingredients: 3 tablespoons canola oil; 1 tablespoon unsalted butter, plus 4 tablespoons (1/2 stick), melted and cooled; 2 large shallots, finely diced; 1 cup coarse yellow cornmeal; 1 cup all-purpose flour; 2 tablespoons sugar; 2 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon fine salt; 1/4 teaspoon freshly ground black pepper; 1 1/4 cups buttermilk, at room temperature, plus more if needed; 2 large eggs

12 ingredients

14 steps

Ingredients

3 tablespoons canola oil
1 tablespoon unsalted butter, plus 4 tablespoons (1/2 stick), melted and cooled
2 large shallots, finely diced
1 cup coarse yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
1 1/4 cups buttermilk, at room temperature, plus more if needed
2 large eggs

Directions

1

Preheat the oven to 425F.
2

Brush cast-iron corn stick molds with 2 tablespoons of the canola oil and place in the oven on baking sheets.
3

Melt the 1 tablespoon butter with the remaining 1 tablespoon canola oil in a small saute pan over medium heat.
4

Add the shallots and cook, stirring occasionally, until golden brown and caramelized, about 10 minutes.
5

Remove from the heat and let cool slightly.
6

Stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl.
7

Whisk together the buttermilk, melted butter, and eggs in a small bowl.
8

Add to the flour mixture along with the shallots and mix until just combined.
9

Add more buttermilk if necessary to thin to just pourable consistency.
10

Carefully remove the hot molds from the oven and fill each mold to the top with some of the batter.
11

Bake the corn sticks until light golden brown and a toothpick inserted into the centers comes out with a few moist crumbs, about 20 minutes.
12

Remove from the oven and let cool in the pans for 10 minutes before unmolding.
13

Using the tip of small sharp knife, gently lift the corn sticks from the molds.
14

Serve warm.