Black Pepper Cornbread Sticks from Ladies' Home Journal Magazine, November 2012
Prep time
Cook time
Total time
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Recipe type: Bread
Cuisine: American
Serves: 20
  • ½ cup warm milk, plus 1 tablespoon milk for egg wash
  • ½ cup warm water
  • 1½ tablespoons sugar
  • 1 package active dry yeast
  • 3 large egg yolks, plus 1 yolk for egg wash
  • 1½ teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 cup yellow cornmeal, plus more for sprinkling
  • 2 cups bread flour
  1. In a mixer fitted with the dough hook, combine warm milk, water, and sugar. Sprinkle yeast on top. Let stand until foamy, about 10 min. Add 3 egg yolks, salt, pepper, butter, cornmeal and flour; mix on low speed for 2 minutes, then beat until dough is smooth and soft, about 5 minutes.
  2. Transfer dough to an oiled bowl, turn to coat bowl with oil and cover with plastic wrap; let stand in a warm place until dough has doubled in size, about 45 minutes.
  3. Heat oven to 425 degrees F. Line a baking sheet with parchment and sprinkle with extra cornmeal. Punch back the dough, and divide into 20 balls (1½ ounces each). Roll into ropes and place on prepared baking sheet. Loosely cover with plastic wrap and let stand in a warm place to rise for 10 minutes.
  4. In a small bowl, combine remaining egg yolk and the remaining tablespoon milk. Brush tops of rolls with egg wash. Sprinkle with extra cornmeal. Bake until golden brown, about 10 minutes. Remove from oven and cool. Makes 20 breadsticks.
Recipe by Taking On Magazines at