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This was an excellent recipe. I will be using this from now on. Thanks for posting.

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gwynn March 07, 2012

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!!!!!

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nmiddleton41 December 05, 2010

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!

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docspage July 11, 2007

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.

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Denise in da Kitchen October 29, 2006

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.

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sugarpea February 12, 2006
Texas Cornbread Sticks