This was an excellent recipe. I will be using this from now on. Thanks for posting.
WOW! This is the first timed I've tried cornsticks. Had them a lot when I was a kid, but I guess they went 'out of vogue'? Anyway, they turned out pretty as well as easy to prepare AND tasty! Thanks SouthernBelle,for sharing this recipe! Hubby LOVED them - and ate 3 as well as reminding me to be sure and wrap up the rest!!!!!
My husband made these DELICIOUS sticks this evening in a recently purchased Griswold cornstick cast iron pan. We can't say enough about them! He followed the recipe exactly & they came out perfectly, firm but not hard. The cayenne added just the right touch.....wonderful aftertaste without too much heat. Thank you for sharing this wonderful recipe!
These were quick, easy and perfect with #46596, Firehouse Chili! Since my chili was a little on the hot side, I left out the cayenne pepper. Also I didn't have any buttermilk so I "soured" milk with a tablespoon of vinegar. I had a little too much batter for my two corn stick pans and it was a little thin. But no problem, it rose beautifully and resulted in golden brown, crusty sticks. Thanks SouthernBell for the perfect side for my dinner.
I don't own any cornstick pans but I do have a cast iron skillet and it worked beautifully for this delicious cornbread. I used olive oil rather than butter (we're used to the flavor and like it) to cut back on saturated fat and added 1/4c sugar (for Yankee addicts). It raised far more than I thought it would with just 1/4tsp soda and it baked in the same 18 minutes recommended for the cornsticks.