Southern Corn Sticks Recipe

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.

Step 1

Step 2

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. 

Step 3

It'll sizzle when touched. Fill moulds but not overflowing. Return to oven and bake for 12-13 minutes until brown and crisp. 

Step 4

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.

Step 5

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.

Also See

Brownie Bread Recipe