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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Recipe Information
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
- Non-stick cooking spray or extra butter (for greasing the pan)
Instructions
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.
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and egg until the mixture is smooth and fully incorporated.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
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.
Spoon the batter evenly into the prepared molds, filling each about three-quarters full to allow for expansion during baking.
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.
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.
Serve warm with butter, honey, or your favorite accompaniment. Enjoy!
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 299 mg | 100% | |
| Sodium | 2222 mg | 97% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 259 mg | 20% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 602 mg | 13% | |
*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.
