Cornbread Sticks
Recipe: #26240
June 13, 2017
"Recipe source: Southern Cast iron (summer 2016)"
Ingredients
Nutritional
- Serving Size: 1 (54.6 g)
- Calories 218.6
- Total Fat - 17.8 g
- Saturated Fat - 3 g
- Cholesterol - 19.3 mg
- Sodium - 232.9 mg
- Total Carbohydrate - 12.5 g
- Dietary Fiber - 1.1 g
- Sugars - 2.7 g
- Protein - 3.2 g
- Calcium - 25.2 mg
- Iron - 0.7 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large skillet cook bacon over medium heat until crisp. Remove bacon using a slotted spoon and let drain on paper towels. Reserve 2 tablespoons bacon drippings.
Step 2
Preheat oven to 425 degrees F.
Step 3
Bush wells of 2 (7-stick) cast-iron cornstalk pans with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes.
Step 4
In a large bowl whisk together the dry ingredients (cornmeal - onion powder plus 1/2 teaspoon salt). In a small bowl whisk together wet ingredients (buttermilk - egg). Make a well in center of dry ingredients and stir buttermilk mixture and the crumbled bacon into the dry, stirring just until combined.
Step 5
Remove hot pans from oven and sprinkle wells with remaining 1/2 teaspoon salt. Divide batter among the wells. Bake until golden brown and crisp --15-20 minutes. Serve with butter if desired.
Tips
- Cast iron skillet and cast iron corn stick pans