Perfect Cornbread Sticks
Crispy, golden, and irresistibly fluffy on the inside, these Perfect Cornbread Sticks are the ultimate side dish for any meal. Made with a blend of yellow cornmeal, buttermilk, and a touch of sugar, these cornbread sticks strike the perfect balance between savory and subtly sweet. Baking them in a preheated cast-iron cornstick pan ensures a delightfully crisp exterior that complements their tender, moist interior. Whether served alongside hearty chili, Southern-inspired barbecue, or simply enjoyed with a drizzle of honey or butter, these easy-to-make cornbread sticks are ready in just 25 minutes and sure to impress. Perfect for holiday gatherings, casual dinners, or anytime you crave a comforting classic!
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Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Buttermilk
- 3 tablespoons Unsalted butter, melted
- 1 whole Large egg
- 0 Non-stick cooking spray or extra butter (for greasing the pan)
Directions
Step 1
Preheat your oven to 425°F (220°C). Place a cast-iron cornstick pan in the oven while it preheats to ensure the pan is hot and ready for baking.
Step 2
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate bowl, whisk together the buttermilk, melted butter, and egg until the mixture is smooth and fully incorporated.
Step 4
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
Step 5
Carefully remove the hot cornstick pan from the oven and generously grease each mold with non-stick cooking spray or butter. This step helps the cornbread sticks release easily and promotes a crispy crust.
Step 6
Spoon the batter evenly into the prepared molds, filling each about three-quarters full to allow for expansion during baking.
Step 7
Bake the cornbread sticks in the preheated oven for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 8
Remove the pan from the oven and let the cornbread sticks cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool slightly.
Step 9
Serve warm with butter, honey, or your favorite accompaniment. Enjoy!
Nutrition Facts
| Serving size | (519.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1366.7 |
| Total Fat 52.0g | 0% |
| Saturated Fat 27.8g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 299.1mg | 0% |
| Sodium 2221.8mg | 0% |
| Total Carbohydrate 201.3g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 35.4g | |
| Protein 29.5g | 0% |
| Vitamin D 136.2IU | 0% |
| Calcium 258.6mg | 0% |
| Iron 7.8mg | 0% |
| Potassium 602.4mg | 0% |
Source of Calories