Corn Bread Sticks

Name: Corn Bread Sticks
Yield: Makes 14
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

December 14, 2011

Served as part of the bread basket at Bar Amercain, these hot-from-the-oven corn sticks are one of the recipes requested most by diners.

Recipe information

Yield
Makes 14

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

Preparation

Step 1
Preheat the oven to 425°F. Brush cast-iron corn stick molds with 2 tablespoons of the canola oil and place in the oven on baking sheets.
Step 2
Melt the 1 tablespoon butter with the remaining 1 tablespoon canola oil in a small sauté pan over medium heat. Add the shallots and cook, stirring occasionally, until golden brown and caramelized, about 10 minutes. Remove from the heat and let cool slightly.
Step 3
Stir together the cornmeal, flour, sugar, baking powder, baking soda, salt, and pepper in a large bowl.
Step 4
Whisk together the buttermilk, melted butter, and eggs in a small bowl. Add to the flour mixture along with the shallots and mix until just combined. Add more buttermilk if necessary to thin to just pourable consistency.
Step 5
Carefully remove the hot molds from the oven and fill each mold to the top with some of the batter. 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. Remove from the oven and let cool in the pans for 10 minutes before unmolding. Using the tip of small sharp knife, gently lift the corn sticks from the molds. Serve warm.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.

TagsCornbread Bread American Cornmeal Flour Buttermilk Dairy Side Dinner Lunch Nut Free Vegetarian Weeknight Meals Baking Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes