Classic Cornbread Sticks

Classic Cornbread Sticks

Thanks to cast iron, these cornsticks will be crunchy on the outside and tender on the inside.

5.0 from 3 reviews
Classic Cornbread Sticks
Serves: Makes about 14
  • 1 tablespoon unsalted butter, melted
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 2 tablespoons sugar
  • 1¼ teaspoons kosher salt, divided
  • ¼ teaspoon ground black pepper
  • 1 cup whole buttermilk
  • ⅓ cup vegetable oil
  • 1 large egg, lightly beaten
  • Softened butter, to serve
  1. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with melted butter. Place pans in oven to preheat for 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, sugar, ¾ teaspoon salt, and pepper. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of dry ingredients; stir in buttermilk mixture just until combined.
  3. Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
  4. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.




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