Southern Cornbread Sticks are crispy on the outside, and moist and tender on the inside. They are a snap to make and are perfect with soups and stews.
Preheat oven to 450° F.
Combine melted butter, buttermilk and egg. Set aside. (See Tip 2)
Whisk together cornmeal, flour, salt, baking soda and cayenne pepper in a medium bowl. Add butter/buttermilk/egg mixture. Stir just until combined. Do not overmix.
Heat cast iron cornstick pan in 450° F oven for 5 minutes or until hot. Remove from oven; brush lightly with vegetable oil. Spoon batter evenly into hot pan. (See Tips 3 and 4)
Bake at 450° F for 18 minutes or until golden brown. Remove from oven; cool 5 minutes on wire rack. Remove cornbread sticks from pan.
Repeat with remaining batter. Yield: 12 cornbread sticks. (See Tip 5)