Like Grandma used to make, these corn sticks are crispy and go well with BBQ, soups, and chili. They're a Thanksgiving classic!
PAN PREP – mild vegetable oil DRY INGREDIENTS – 1 ¼ cups yellow cornmeal – ½ cup all-purpose flour – 1 tsp salt – 1 tsp baking powder – ½ tsp baking soda – 2 Tbsp sugar WET INGREDIENTS – 1 large egg, slightly beaten – 1 ¼ cups buttermilk, you can also use regular milk – ¼ cup (4 tablespoons) butter, melted
Preheat oven to 425F. Sprinkle light vegetable oil over corn stick mold and cook in oven. Mix the dry ingredients in a large bowl.
Whisk wet ingredients into dry until mixed. Accept tiny lumps, don't overmix. Remove the heated pan from the oven carefully and spoon batter into molds.
It'll sizzle when touched. Fill moulds but not overflowing. Return to oven and bake for 12-13 minutes until brown and crisp.
Cornbread might dry up, and corn stick molds are small. Wait a few minutes, then use a tiny offset spatula to pry around the edges to remove the corn sticks.
Eat them hot with butter or honey. Store leftovers in an airtight jar at room temp. Freeze corn sticks for extended storage. Rewarm leftovers in a low (300F) oven.