Cornbread Sticks

14
Servings
10m
Prep Time
30m
Cook Time
40m
Ready In


"Recipe source: Southern Cast iron (summer 2016)"

Original recipe yields 14 servings
OK

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 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 & Variations


  • Cast iron skillet and cast iron corn stick pans

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