Description
Deliciously golden and crispy Cornbread Sticks baked in a cast iron pan, perfect as a savory side for any meal. Made with a blend of cornmeal and all-purpose flour, enriched with buttermilk and a hint of bacon grease for extra flavor and a tender crumb.
Ingredients
Fats and Dairy
- 1 teaspoon Bacon Grease
- 1/8 cup Canola Oil
- 1/2 cup Buttermilk
Dry Ingredients
- 3/4 cup Cornmeal Mix
- 1/2 cup All Purpose Flour
- 1-2 Tablespoons Sugar (optional)
Other
- 1 Egg
Instructions
- Grease the Pan: Coat the bottom of a cast iron corn sticks pan with a thin layer of bacon grease to prevent sticking and add flavor.
- Preheat Oven: Place the greased pan in the oven and preheat to 450°F (232°C), ensuring the pan is hot when the batter is added.
- Mix Wet Ingredients: In a small bowl, beat the egg slightly, then stir in the canola oil and buttermilk until well combined.
- Combine Dry Ingredients: In a medium bowl, mix the cornmeal mix, all-purpose flour, and sugar if using. Stir in the wet egg mixture until the batter is smooth and evenly blended.
- Fill the Pan: Pour the batter into the corn stick pan cavities, filling each no more than three-quarters full to allow room for rising.
- Bake: Bake in the preheated oven for 10 minutes or until the cornbread sticks are golden brown and cooked through. Remove from oven and allow to cool slightly before serving.
Notes
- Using bacon grease adds a smoky flavor but can be substituted with butter or oil for a milder taste.
- You can adjust the sugar amount based on your preference or omit it for a savory version.
- Ensure not to overfill the pan cavities to prevent batter overflow during baking.
- Using a cast iron pan helps achieve a crispy outer crust and even cooking.
