Cornbread Sticks are a tasty addition to a meal. The cornpone mold helps them crisp up on the outside, making them even better than cornbread. It's a simple 30-minute recipe.
Cornbread sticks are crispy on the outside and soft on the inside.
I love these Cornbread Sticks with any soup or casserole. The recipe comes from one of my favorite basic cookbooks, James Beard's American Cookery. We inherited a cornpone pan. It's the best thing ever. Cornmeal muffins baked in this pan are extra special and SO good.
Whenever I feel like I'm coming down with a cold or I simply feel "puny" (as they say here in Virginia), I make Mexican Chicken Soup, my favorite illness fighter. Usually, voilá! No cold materializes. Of course, you don't have to be sick to eat soup! Add these cornmeal muffins/sticks for a super meal.
What You Need
For best results, use a cast iron cornbread pan with corn shapes, but you can use a muffin pan if you have to. You'll need measuring cups and spoons, a bowl, a sifter or sieve, and a whisk. Do yourself a favor and buy the best tools you can afford.
Cornbread Sticks
Author: Recipe Idea Shop
Ingredients
- 1 cup flour sifted
- 1 cup cornmeal
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1 ½ teaspoons salt
- 2 large eggs slightly beaten
- 1 cup milk
- ¼ cup melted butter
Instructions
- Preheat the oven to 425F degrees.
- Sift all the dry ingredients together in a mixing bowl.
- Add the wet ingredients.
- Stir until smooth.
- Fill well-oiled muffin tins or corn stick (cornpone) pans ⅔ full.
- Bake 15-20 minutes, or until nicely browned and baked through.
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Kathy acquired the blog, Recipe Idea Shop in 2024. She was raised on a farm in Arkansas where having a big garden and good food to eat was the norm. She shares recipes for homemade comfort food and new trending dishes.
Kathy began her blogging journey in 2011 when she founded PetticoatJunktion.com, a home décor blog focused on repurposing and upcycling furniture, and thrift store finds.