Bacon Pepper Cornbread Sticks
1 tablespoon butter, melted
1 clove garlic, minced
1 tablespoon chopped green onion
1 tablespoon finely chopped jalapeno, more or less to taste
1 tablespoon fire roasted red pepper, chopped
1/2 cup yellow cornmeal
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 tablespoon sugar
1 large egg, beaten
1 cup buttermilk
1 cup shredded sharp cheese
1 tablespoon crumbled cooked smoky bacon
Oil to brush in pans
Preheat oven to 425 degrees. Place mini cast iron cornbread stick pans in oven to heat.
Over medium heat, saute garlic, green onion and peppers in butter until soft; set aside to
cool.
Stir together cornmeal, flour, salt, baking soda, baking powder and sugar.
Whisk together beaten egg and buttermilk; add to dry ingredients; stir in peppers and
garlic, shredded cheese and bacon.
Remove cornbread stick pans from oven and lightly brush with oil; spoon batter into hot
pans. Bake 10-12 minutes or until golden brown.
Notes:
A little kick with a lot of flavor! Mini corncob breadsticks are excellent additions to soups,
stews and snacks. Bring on winter meals. Makes approximately 3 dozen mini sticks
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
Cheesy Corn Creamed Puffs
1/2 cup water
1/2 cup butter
1 cup cream style corn
1 cup flour
4 eggs
1/4 teaspoon garlic or plain salt
1-2 teaspoons snipped fresh chives
Fresh ground black pepper, to taste
1 cup pepper jack cheese
Toppings of choice* if desired
Preheat oven to 425 degrees. Line baking sheet with parchment paper; set aside.
Bring to a boil water, butter, corn and salt. Reduce heat, add flour and stir until mixture
forms a ball and pulls away from sides of pan. Remove from heat and place in mixing bowl.
Cool 5 minutes (to prevent eggs from cooking when added).
Add eggs, one at a time, beating well after each addition; after last egg batter will appear
sticky and elastic. Stir in chives, black pepper and 3/4 the cheese. Drop by tablespoon onto
prepared baking sheet; sprinkle with remaining cheese. Bake 20-25 minutes in center of
oven, until golden brown and puffed. Poke a small hole with a toothpick in the side each
puff to allow steam to escape and help prevent puff from collapsing.
Enjoy puffs warm plain, or split and fill with favorite breakfast/brunch/appetizer toppings.
Great served with soups and stews.
Notes:
Recipe also called Gougeres, small French cheese pastries very similar to cream puffs. Great
little twist to cream puffs; perfect for brunch/lunch and appetizers. Nutrition analysis is for
2 dozen puffs and does not include filling. Makes 30-40 mini puffs or 20-24 larger
Filling ideas: Scrambled eggs, ham and cheese with salsa; cream chicken ala king;
mushrooms, beef ham; tuna salad; barbecued chicken; soups and stews.
For delicious dairy recipes and nutrition information go to www.DairyCouncilUTNV.com, www.NationalDairyCouncil.org or on
Facebook www.facebook.com/DairyUTNV
Add comment