Prep 10 mins
Cook 22 mins
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.
- 1 1⁄4 cups all-purpose flour
- 3⁄4 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1⁄4 cup sugar
- 3 tablespoons butter, melted
- 1 egg
- 1 cup milk
- Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
- In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
- In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
- 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.
Excellent cornbread. I had no problem with sticking even though I baked them in butter-greased flower-shaped molds instead of a cornstick pan (I've been unsuccefully searching high and low for one here in the cold white north, sigh).
Very good! Preheating and heavily oiling the corn stick pans apparently did the trick, I had no sticking! We really enjoyed these with chili on a cold day. Thanks for sharing the recipe!