Colonial Corn Sticks
Step back in time with these irresistible Colonial Corn Sticks, a rustic yet refined take on classic cornbread that's baked to golden perfection in a traditional cast iron corn stick pan. Made with a hearty blend of yellow cornmeal, a touch of all-purpose flour for balance, and a dash of sweetness from granulated sugar, these corn sticks achieve the perfect harmony of crisp edges and tender interiors. Buttermilk lends a subtle tang, while melted butter and a single egg ensure every bite is rich and moist. Quickly prepped in just 10 minutes and baked in under 15, these nostalgic treats are perfect for pairing with soups, stews, or a drizzle of honey. If you're looking for a timeless addition to your table that marries tradition with flavor, Colonial Corn Sticks are your go-to choice.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Yellow cornmeal
- 0.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Baking soda
- 1.25 cups Buttermilk
- 4 tablespoons Unsalted butter, melted
- 1 Egg, large
- 1 for greasing Vegetable oil or nonstick spray
Instructions
Preheat your oven to 425°F (220°C). Place a cast iron corn stick pan into the oven while it preheats to get the pan hot.
In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk together the buttermilk, melted butter, and egg until well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; avoid overmixing as this can make the sticks tough.
Carefully remove the heated corn stick pan from the oven and grease each well with a thin layer of vegetable oil or nonstick spray.
Spoon the batter into each well of the corn stick pan, filling them just below the top edge to prevent overflow during baking.
Bake the corn sticks in the preheated oven for 12-15 minutes, or until they are golden brown and spring back slightly when touched.
Remove the pan from the oven and allow the corn sticks to cool for 2-3 minutes before gently loosening and removing them from the pan.
Serve warm with honey, butter, or alongside your favorite soup or stew. Enjoy!
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 269.6 g | 98% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 41.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 403 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
