|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 1g||4%|
|*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.|
Corn sticks are a tasty and fun alternative to muffins or cornbread. A nostalgic Southern recipe, corn sticks (also called cornbread sticks) take the shape of ears of corn, thanks to the special cast iron molded pan that the batter is poured into and baked. The mixture of cornmeal, flour, baking powder and soda, egg, milk, and a little sugar, if desired, is similar to cornbread and corn muffins; this recipe, however, includes baking soda which helps create an airy texture and causes the corn sticks to puff up and rise.
The cast iron corn stick mold can be found at kitchen supply stores as well as online, and is also sometimes a common item at tag sales and in antique stores. Many families pass down their corn stick pans from generation to generation. The elongated pan has either six or seven indentations that look like corn on the cob, so when the corn sticks are baked, one side has the appearance of corn kernels.
Buttering the pan and then placing it in the oven to heat before adding the batter makes for a corn stick that is crispy on the outside and tender on the inside. There is enough batter to make a little more than two batches of corn sticks. This Southern classic goes great with any hearty soup, stew, or bean dish.
- 1 1/2 cups yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Optional: 1 tablespoon sugar
- 1 egg (slightly beaten)
- 1 1/4 cups milk
- 1/4 cup melted butter (or vegetable oil)
- Optional: melted butter for brushing finished corn sticks
Gather the ingredients.
Preheat the oven to 425 F. Grease the corn stick pan with oil and place in the oven while making the batter.
In a mixing bowl, combine the cornmeal, flour, salt, baking powder, and baking soda; stir to blend. If you like your cornbread a little sweet, add the 1 tablespoon of sugar. In another bowl, whisk together the egg, milk, and melted butter or oil; add this to the dry ingredients, stirring just until moistened.
Spoon the batter into the preheated corn stick pan, filling each mold about 3/4 full. Bake for 12 to 15 minutes, or until golden brown.
Let cool for 5 minutes, then carefully remove the corn sticks from the pan. Brush with melted butter, if desired. Repeat with the remaining batter.
If you don't have a corn stick pan, this recipe should make about 12 muffins baked in greased muffin cups. Bake at the same temperature for 20 to 25 minutes.