Thanksgiving Recipe- Gluten Free Corn Sticks

cornsticks.jpg

Corn Sticks
The best cornmeal for this recipe is medium grind stone ground. It will give you a combination of floury particles and larger ones with a bit of crunch. If you can’t find it use regular yellow corn meal. This recipe will also bake in a 9” cast iron skillet or baking dish. When baking the gluten free version in a pan or skillet I recommend a thin layer of batter. The corn stick molds are charming and this is a good excuse to use them. Use actual oil to grease the molds, I once tried non-stick spray and the batter stuck like glue. This recipe fills two molds making 14 corn sticks. My husband, Keane, likes to add a finely chopped, deseeded Jalapeno or Serrano pepper.

The original recipe below calls for 1/4th cup of flour. After some experimentation for a gluten intolerant friend I learned it makes excellent cornsticks by making the following changes. Delete the 1/4th cup of flour and add 2 tablespoons ground flaxseed. Next reduce buttermilk by one tablespoon. If gluten is an issue make these corrections.

1 cup yellow cornmeal
¼ cup flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 large eggs
1 cup buttermilk
2 tablespoons oil
½ cup cooked corn

Set oven rack in middle of oven and preheat to 425 degrees F. Oil and preheat seasoned corn stick pans for ten minutes.
Take a medium mixing bowl and add in cornmeal. Add sifted flour, baking soda, baking powder and salt. Stir to combine dry ingredients. Lightly beat eggs and combine with buttermilk, oil and corn.
Remove corn stick pans from oven and using a brush lightly oil the molds. If excess oil gathers in the bottom use a paper towel to wick it away. Quickly fill molds with 2 to 3 tablespoons batter and bake for 15 minutes. Remove from oven and let rest for 2-3 minutes before removing from pan. Use a small sharp knife blade to gently loosen edges These are at their best served fresh from the oven. If you are preparing ahead, cool on a wire rack and freeze well wrapped sticks. Reheat on a cookie sheet at 350 degrees. Lightly oil skillet or baking dish if not using molds.

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