Recipe by Seasoned Cook
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.
Top Review by Dreamer in Ontario
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).
- 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
Directions See How It's Made
- 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.