susan's corn sticks
I got some self-rising stone ground cornmeal from The Old Mill in Pigeon Forge, Tennessee, and baked these corn sticks in my cast iron pans. You don't use any flour in this recipe, only cornmeal. It makes them dense and hearty, but very tasty, and the perfect accompaniment to stews or beans.
prep time
10 Min
cook time
20 Min
method
Bake
yield
14 sticks
Ingredients
- 1 1/2 cups self-rising stone ground cornmeal (not cornbread mix)
- 1/4 cup raw sugar
- 1 tablespoon melted butter
- 1 - egg, slightly beaten
- 2/3 cup (about) low fat buttermilk
- 2 - seasoned and preheated cornstick pans
How To Make susan's corn sticks
-
Step 1Preheat oven to 425°F. Brush the cornstick pans with melted butter, oil, or shortening and preheat them in the oven. -
Step 2Combine the cornmeal, sugar, melted butter, egg, and enough buttermilk to make a thick batter. It should be about the consistency of cake batter. If it's too thin, add a few tablespoons of the cornmeal. If too thick, add a little more buttermilk.
-
Step 3Spoon batter into the hot cornstick pans. Return pans to oven and bake for 20 minutes. Remove and let cool in pans about 5 minutes.
-
Step 4Then using a table knife, run it around the edges to help remove the cornsticks from the pans. Serve hot with butter and sorghum or maple syrup if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Category:
Other Breads
Tag:
#Healthy
Tag:
#Heirloom
Keyword:
#cornmeal
Keyword:
#wholegrain
Keyword:
#cast-iron
Ingredient:
Rice/Grains
Method:
Bake
Culture:
Southern
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes