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Southern Cornbread Sticks
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5 from 7 votes

Southern Cornbread Sticks

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.
Prep Time10 minutes
Cook Time36 minutes
Total Time46 minutes
Course: Bread
Cuisine: Southern
Servings: 12 cornbread sticks
Calories: 136kcal

Equipment

  • Cast Iron Cornstick Pan

Ingredients

  • ¼ cup (½ stick, 2 ounces) unsalted butter, melted and cooled
  • 1 ¼ cups (10 ounces) buttermilk (See Tip 1)
  • 1 large egg, room temperature
  • 1 cup (5.5 ounces) yellow cornmeal
  • ½ cup (2.5 ounces) all-purpose flour
  • 1 teaspoon Kosher salt
  • ¼ teaspoon baking soda
  • ⅛ teaspoon cayenne pepper (See Tip 2)
  • 1 Tablespoon vegetable oil

Instructions

  • Preheat oven to 450°F.
  • Combine melted butter, buttermilk and egg. Set aside. (See Tip 3)
  • 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 4 and 5)
  • 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 6)

Video

Notes

  1. If you don't have buttermilk, make your own. Add one tablespoon and one teaspoon of fresh lemon juice or distilled white vinegar to a measuring cup. Then add enough milk to reach the 1 ¼ cup level. Allow mixture to sit for five minutes.
  2. You can omit the cayenne pepper if you like. In addition, you can increase the amount to ¼ teaspoon if you want a bit more heat.
  3. When I add the cold buttermilk to the melted butter, the butter starts to solidify. Therefore, before I add the egg, I heat the butter/buttermilk mixture in the microwave for about 45 seconds. This warms the mixture enough so that the butter is still liquid but not so much that the egg cooks when added to it.
  4. If you don't have a cornstick pan, you can use a well-greased regular muffin pan. Bake the cornbread muffins for 18 to 20 minutes in a preheated 400° F oven.
  5. I use a large ice cream scoop to measure out the batter. You could also use a spoon.
  6. Reheat leftovers for about 5 minutes in a 350°F oven.

Nutrition

Calories: 136kcal | Carbohydrates: 15g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 251mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 195IU | Calcium: 33mg | Iron: 0.7mg