Southern Corn Sticks

"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."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
25mins
Ingredients:
6
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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.
     
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