Thanks to cast iron, these cornsticks will be crunchy on the outside and tender on the inside.
Classic Cornbread Sticks
Serves: Makes about 14
Ingredients
- 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
Instructions
- 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.
- 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.
- Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among prepared wells.
- Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with butter, if desired.
I realize this was posted a while ago but I just made a 1/2 recipe today and they were perfect. Thanks!
Glad you like them!
I knew i had to make these immediately when I saw this recipe! They are so good!
I thought why not corn dogs? I must say turned out awesome.
Your corn dog comment sounded interesting. How did you prepare them?
Thank you
Just like Grandma’s. Oh the memories. ❤️
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Can you leave the flour out? My husband says they tasted like cake rather than corn sticks. I liked them