This recipe uses cast iron corn stick pans, but a muffin tin will work in a pinch.
The best part of cornbread is the crispy outer surface.
You'll need a corn stick pan to make these.
Ingredients of Corn sticks
- It's 2 cups of corn meal.
- It's 3 cups of buttermilk.
- You need 1 tablespoon of butter melted over hot water.
- It's 2 of eggs.
- It's 1 teaspoons of salt.
- Prepare 1/2 teaspoons of soda.
- Prepare 2 teaspoons of baking powder.
Corn sticks instructions
- Mix as for any batter sift dry ingredients.
- Add beaten eggs.
- Slowly add milk beating thoroughly.
- Add butter last.
- Grease heated pan and bake at 375 for 25 minutes..
- One cup of flour may be used with 1 cup of cornmeal..
Prepare mix as directed on package. Use one tablespoon of batter per mold. Corn sticks call for baking the batter in a hot, well-greased pan with long, narrow corn-shaped wells, which is what produces the crisp exterior. Southerners pass well-seasoned pans from generation to generation; you can also find them in most cookware stores. Thanks to cast iron, these cornsticks will be crunchy on the outside and tender on the inside.
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