Cracklin' Cornbread Sticks
Makes about 14
  • 4 tablespoons bacon drippings, melted and divided
  • 1 cup plain yellow cornmeal
  • ½ cup self-rising flour
  • 1 teaspoon kosher salt
  • 1 cup whole buttermilk
  • 1 large egg, lightly beaten
  • 2 teaspoons hot sauce
  • ¾ cup hot sauce cracklins,* finely chopped and divided
  • Hot sauce, to serve
  1. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with 2 tablespoons bacon drippings. Place pans in oven to preheat for 5 minutes.
  2. In a large bowl, whisk together cornmeal, flour, and salt. In a small bowl, whisk together buttermilk, egg, hot sauce, and remaining 2 tablespoons bacon drippings. Make a well in center of dry ingredients; stir in buttermilk mixture and ½ cup chopped cracklins just until combined.
  3. Carefully remove hot pans from oven. Sprinkle wells with remaining ¼ cup chopped cracklins. Divide batter among prepared wells.
  4. Bake until golden brown and crisp, about 15 minutes. Remove from pan immediately. Serve with hot sauce, if desired.
*We used Golden Flake.
Recipe by Southern Cast Iron at