Easy dinner recipes: Crisp corn sticks, chile cheese corn bread and more

A classic quick bread, corn bread uses cornmeal in place of much or all of the flour. This all-American bread can range from savory to sweet, the batter flavored with everything from corn kernels and chiles to onions and cheese, perhaps a touch of molasses, syrup or honey added to sweeten the finished bread.

Bake it up in a cast iron skillet, baking dish or pan. However you like your corn bread, we have three favorites sure to please any palate.

Corn sticks from Rotisserie and Wine: Delicately crisp on the outside but light and oh-so-fluffy on the inside, these aren’t your standard cornbread rolls. Rotisserie & Wine’s cornsticks use a dough similar to choux paste, giving them a souffle-like rise as they bake, richly golden and only lightly sweet. They’re best served just out of the oven.

Hotel Condon corn bread: This corn bread is packed with flavor. It is made with cheese and chopped chiles and is finished with a drizzle of honey. And it’s large enough to bake for company -- each recipe makes a 10-inch round.

RECIPES: 99 easy dinner ideas in about an hour or less

Smitty’s skillet corn bread: Baked in a cast iron skillet, this corn bread has a crisp and crunchy exterior with a soft and tender interior. Lightly sweet, it’s baked with a crumble topping.

You can find all of the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

MORE RECIPES: 99 ADDITIONAL easy dinner ideas in about an hour or less

ROTISSERIE & WINE’S CORN STICKS

Total time: 45 minutes

Servings: 1½ to 2 dozen cornsticks

Note: Adapted from Rotisserie & Wine in Napa. This recipe requires cast iron corn molds.

3/4 cup plus 1 tablespoon (1½ sticks plus 1 tablespoon) butter, plus melted butter for brushing

3/4 cup buttermilk

3/4 cup water

3/4 teaspoon kosher salt

1/4 cup sugar

1/3 cup flour

1/3 cup cornmeal

6 eggs

1. Place the corn molds in the oven and heat the oven to 375 degrees.

2. In a saucepan, combine the butter, buttermilk, water, salt and sugar, and bring to a simmer over high heat.

3. Remove from the heat and quickly stir in the flour and cornmeal with a wooden spoon. Return the pan to low heat and continue to cook, stirring constantly, until the mixture begins to pull away from the sides of the pan, about 2 minutes.

4. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment, and mix until the mixture has cooled slightly. (Alternatively, stir the mixture vigorously with a spoon in the pan until cooled slightly.)

5. Beat in the eggs, one at a time, until thoroughly combined. (If adding by hand, whisk in the eggs, one at a time, until incorporated. Stir vigorously to keep the eggs from scrambling.) Transfer the mixture to a piping bag.

6. Carefully remove the corn molds from the oven and lightly brush them with melted butter. Quickly pipe the batter into each mold.

7. Place the molds in the oven and bake until the batter is puffed and a soft crust has formed, about 18 minutes. Using a small spatula or fork, turn the cornsticks over in the mold and return to the oven until puffed, crisp and golden, and the inside is cooked through, 5 to 7 minutes more depending on the oven. Remove from heat and serve immediately.

Each of 2 dozen cornsticks: 62 calories; 2 grams protein; 6 grams carbohydrates; 0 fiber; 3 grams fat; 2 grams saturated fat; 52 mg cholesterol; 3 grams sugar; 61 mg sodium.

HOTEL CONDON CORN BREAD

Total time: 1 hour, plus cooling time

Servings: 16

Note: Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Ore.

3 eggs

1 (15-ounce) can creamed corn

1/2 cup (1 stick) butter, melted

2/3 cup sugar

1 cup (4.25 ounces) flour

1 cup cornmeal, not stone-ground

3 tablespoons baking powder

1 small (4-ounce) can diced green chiles, drained

1 cup grated Mexican cheese blend

3 tablespoons honey, or as desired (up to 1/3 cup)

1. Heat the oven to 375 degrees. In a large bowl, whisk together the eggs. Whisk in the creamed corn, then the melted butter. Whisk in the sugar until fully combined.

2. In a small bowl, whisk together the flour, cornmeal and baking powder. Slowly whisk the flour mixture into the large bowl until combined. Fold in the diced chiles and cheese until combined.

3. Spoon the mixture into a greased 10-inch round cake pan (with 3-inch walls) and smooth the top of the batter.

4. Bake until the top is golden brown and a toothpick inserted into the center of the bread comes out clean, about 30 minutes. Remove from the oven and cool the bread for 15 minutes on a rack.

5. Invert the bread onto a platter and “frost” with the honey. Cool completely, then cut and serve.

Each of 16 servings: 190 calories; 5 grams protein; 23 grams carbohydrates; 1 gram fiber; 9 grams fat; 5 grams saturated fat; 61 mg. cholesterol; 4 grams sugar; 420 mg. sodium.

SMITTY’S IRON SKILLET CORN BREAD

2 1/2 cups (10.6 ounces) flour, plus 2/3 cup flour, divided

1 tablespoon baking powder

1/4 cup creamed corn

1/2 cup plus 1 tablespoon ricotta cheese

4 eggs

1/3 cup vegetable oil

1/2 cup plus 1 tablespoon cornmeal, plus 2/3 cup cornmeal, divided

1/2 cup plus 1 tablespoon sugar, plus 2/3 cup sugar, divided

1 teaspoon salt

1/2 cup fresh corn kernels

1/2 cup (1 stick) plus 3 tablespoons butter, melted

1. Heat the oven to 375 degrees.

2. In a medium bowl, whisk together 2½ cups flour and the baking powder.

3. In a large bowl, stir together the creamed corn, ricotta cheese, eggs, vegetable oil, one-half cup plus 1 tablespoon cornmeal, one-half cup plus 1 tablespoon sugar, the salt and corn kernels. Stir in the flour mixture a little at a time until incorporated.

4. Spoon the mixture into a 10½-inch seasoned cast iron skillet or similar-sized greased baking pan.

5. In a medium bowl, whisk together the remaining two-thirds cup each flour, cornmeal and sugar. Stir in the melted butter until combined to form a crumbly mixture. Drizzle the crumble topping over the corn bread base.

6. Bake the corn bread until puffed and lightly browned on top and a cake tester or knife inserted in the center comes out clean, 30 to 45 minutes.

Each of 12 servings: 456 calories; 8 grams protein; 61 grams carbohydrates; 2 grams fiber; 20 grams fat; 9 grams saturated fat; 96 mg cholesterol; 22 grams sugar; 369 mg sodium.

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