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Cornbread Twists

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Yeasty cornbread sticks similar to the cornbread twists Pillsbury used to sell in the refrigerator case


½ cup milk
1 egg
1 box Jiffy Cornbread Mix
1-¼ cup unbleached flour
1-½ teaspoon bread-machine yeast
¼ cup butter
¼ cup cornmeal (optional)
For more details and photos referred to in the recipe, visit the author's website:
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Heat milk to lukewarm. Add to bread-machine pan along with the egg, cornbread mix, flour, and yeast. Set on “Dough” cycle. When complete, remove dough to floured surface. Roll into 15 x 8-inch rectangle. Cut ¾-inch strips the short way. (See picture above.) Dip in butter, then cornmeal, if desired. Knock off excess cornmeal. Twist and lay onto greased cookie sheet or silicone mat. Don’t crowd. I use two cookie sheets. Cover twists and set in warm place to rise about 30 minutes. Preheat oven to 375 degrees. Bake 12-15 minutes until golden. Notes To make in a stand mixer, add all ingredients in order given. Add an additional tablespoon of milk. Mix on low for 1 minute with paddle attachment. Change to hook attachment and knead at a low to medium speed for 7-10 minutes or until elastic and dough cleans the bowl. Cover dough and allow to raise in a warm place until double. Proceed as pictured above.

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