Chris' Recipes

Bon Appetite!

Cornbread Casserole Sticks

Written By: Chris - Nov• 30•13

I recently prepared a delicious Pork Loin roast.  In the past have cut the meat and stuffed the roast with ingredients similar to this corn bread stuffing filling.  You would then roll it up and can then be tied off before roasting, but this time our loin was roasted simply because I wanted to make a tasty side dish of corn bread using some my “new” cast iron molds that I recently found at a thrift store that was closing.

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These vintage cast iron cornbread stick pans are something I’ve always wanted.  I think I got a pretty good buy considering they were $25 for the two of them.  I looked on line to research what the “7S” meant on the bottom and learned that it basically means “seven slots”.  I saw several other Birmingham molds running on EBay and such for about $40 each.  These are likely 70 to 100 years old and the handles (square ones, not the round one) indicate it is most likely from a Birmingham Stove & Range.  From what I can gather, the Atlanta Stove works company started in 1889!

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Back to the sticks… Though this recipe was more chunky, I am confident that the cast iron cornbread stick pans would make individual servings that are perfectly crisp and wonderful.  My sticks didn’t have as obvious imprinted looks (like ears of corn), but the molds gave them a bit more crispy crust than simply cooking in a pan.  They were fun to eat without crumbs spread everywhere over our plates and I could imagine would be perfect for dipping into soups or chili!

Ingredients:

1/2 Stick Butter (for stuffing mix)
1 1/2 Cup Water (for stuffing mix)
1 Cup Sour Cream, I used light
1 Egg
2/3 Cup Cheddar Cheese, shredded
1 Can Corn, drained
Boxed CornBread Stuffing Mix

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Start with an inexpensive boxed cornbread mix.  Prepare it as directed on the box, but with less water.

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Combine the sour cream with the slightly beaten egg and gently mix in the corn, cheese and cooked stuffing.

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Spoon evenly, heaping into each of the molds that have been sprayed with non-stick cooking spray.  (or a prepared baking dish)  Bake at 350 degrees for 45 minutes and are golden brown and crispy!    Bake at 350 for 45 Minutes and golden brown. 

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Serve as a side with your favorite dish.  We enjoyed a 2009 Pine Ridge Petite Verdot, that was delicious!

Enjoy!

Cheers!
~Chris

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