Easy Buttermilk Cornbread Sticks Recipe

Wicker Basket of Corn Bread
John Kelly/Getty Images
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 12 servings
Nutritional Guidelines (per serving)
107 Calories
4g Fat
15g Carbs
3g Protein
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Nutrition Facts
Servings: 12 servings
Amount per serving
Calories 107
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 20mg 7%
Sodium 263mg 11%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 5%
Protein 3g
Calcium 76mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This good old recipe for cornbread sticks is made with buttermilk, cornmeal and a touch of sugar.  They make a nice accompaniment to hearty stews, greens, or bean dishes.

Ingredients

  • 1 egg
  • 1 1/2 tablespoons shortening (1 tablespoon plus 1 1/2 teaspoons)
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup buttermilk

Steps to Make It

  1. Preheat oven to 400 F (200 C) and place greased corn stick pans in the oven to heat while making the batter.

  2. Beat the egg, sugar and shortening together. Sift flour and cornmeal together with salt and baking powder, then gradually add to other mixture, alternating with the buttermilk.

  3. Pour into the hot corn stick pans and bake for 20 minutes. Makes about 12 corn sticks.

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