“CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.”
READY IN:
32mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
  2. In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
  3. In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
  4. Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.

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