Total Time
Prep 10 mins
Cook 15 mins

The best part of cornbread is the crispy outer surface. You'll need a corn stick pan to make these. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Preheat oven to 450F and grease your corn stick pan.
  2. Beat egg; add milk and melted butter.
  3. Sift dry ingredients together; add to batter.
  4. Bake for 12 to 15 minutes or until golden brown.


Most Helpful

Crispy outside; just like Mom's. Wonderful recipe for bringing back sweet memories of my Mom's cooking with her wonderful, old castiron corn stick pan, as I am doing now. Thank you Molly! Made for Comfort Foods in Cooking Photos.

Caroline Cooks January 17, 2008

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