E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Creamed Corn and Smoked Gouda Cornsticks Lodge Cast Iron | April 22, 2020 These simple cornsticks are perfect for dipping into soups and stews - and they take less than 30 minutes to make! Level Beginner Prep Time 10 minutes Cook Time 12-15 minutes Serves 14 Cook it With Our Cornstick Pans Ingredients Cornsticks 1 ¼ cups Martha White Self-Rising Yellow Cornmeal ¾ cup whole milk 1 egg ½ teaspoon sea salt ¼ cup sour cream 1 ½ cups smoked Gouda, shredded ½ cup creamed corn Directions 1. Preheat oven to 450. While oven is preheating, spray two cornstick pans with vegetable oil and place in oven to preheat. 2. Whisk cornmeal, egg, milk, sour cream, and salt together. 3. Fold in creamed corn and Gouda until combined. 4. Carefully fill each mold ¾ of the way batter. 5. Bake for 12-15 minutes or until golden brown and edges are crispy. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Creamed Corn and Smoked Gouda Cornsticks Lodge Cast Iron | April 22, 2020 These simple cornsticks are perfect for dipping into soups and stews - and they take less than 30 minutes to make! Level Beginner Prep Time 10 minutes Cook Time 12-15 minutes Serves 14 Cook it With Our Cornstick Pans Ingredients Cornsticks 1 ¼ cups Martha White Self-Rising Yellow Cornmeal ¾ cup whole milk 1 egg ½ teaspoon sea salt ¼ cup sour cream 1 ½ cups smoked Gouda, shredded ½ cup creamed corn Directions 1. Preheat oven to 450. While oven is preheating, spray two cornstick pans with vegetable oil and place in oven to preheat. 2. Whisk cornmeal, egg, milk, sour cream, and salt together. 3. Fold in creamed corn and Gouda until combined. 4. Carefully fill each mold ¾ of the way batter. 5. Bake for 12-15 minutes or until golden brown and edges are crispy. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Cast Iron Seared Standing Rib Roast View recipe Winter Root Vegetable Chili View recipe Orange Glazed Stuffed Pork Chops View recipe
