Texas Cornbread Sticks
Crispy, golden, and irresistibly buttery, Texas Cornbread Sticks bring a Southern classic to your table in the form of delightful, hand-held bites. Made with a perfect blend of yellow cornmeal and all-purpose flour, these cornsticks achieve a satisfying crunch on the outside while staying tender and moist on the inside. The secret lies in preheating a cast iron cornstick pan, ensuring that every stick boasts a beautifully caramelized edge. With a quick prep time of just 10 minutes and simple pantry staples like milk, eggs, and butter, this recipe is as easy as it is comforting. Serve these flavorful bites warm, topped with a pat of butter or a drizzle of honey, and they’ll steal the spotlight at any meal, from hearty chili nights to casual family gatherings. Perfect for cornbread lovers looking for a fun twist, these Texas Cornbread Sticks are sure to become a household favorite!
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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
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 1 whole Large egg
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Vegetable oil (for greasing the pan)
Instructions
Preheat your oven to 425°F (220°C).
Place a cast iron cornstick pan in the oven to preheat as well. This ensures a crispy exterior for the cornbread sticks.
In a medium-sized mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt.
In a separate bowl, combine the milk, egg, and melted butter. Beat lightly until the egg is fully incorporated.
Pour the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix, as this can make the batter tough.
Carefully remove the hot pan from the oven and brush each mold with vegetable oil to prevent sticking.
Spoon the batter evenly into the molds of the cornstick pan, filling each section about 3/4 full.
Return the pan to the oven and bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
Allow the cornsticks to cool in the pan for 5 minutes before gently removing them with a butter knife or spatula.
Serve warm, either plain or with a pat of butter and a drizzle of honey.
Nutrition Facts
Calories |
1377 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 1783 mg | 78% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 35.2 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 270 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 627 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.
