Classic Southern Cornsticks

By mitzzy

These cornsticks (or cornbread) are best-eaten-when hot and dripping with melted butter. In a pinch (minus the cornstick pan) you can make these as small muffins or in a cast iron skillet, made by the same folks, The Lodge, who make the nifty cast iron cornstick pans. Did you know that anything made in cast iron increases your iron intake tenfold (or something crazy high like that). I like these with a bowl or red chili, scrambled eggs, Southern fried chicken, or with tea in the afternoon. There's a trick to my cornsticks which make them crisp but moist inside (it has to do with the buttermilk

Ingredients

• 1 1/2 cups stoneground cornmeal
• 1 cup warm buttermilk
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup sugar
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons corn oil
• 1/2 cup buttermilk

Preparation

Step 1

Preheat the oven to 350 F. Lightly smear the skillet with butter. For cornstick pan, very liberally butter the pan or use shortening, for best release. For muffins, line a muffin pan with muffin liner papers. Set aside.

In a large bowl, blend cornmeal and buttermilk. Let stand 10 minutes.

In another bowl, blend flour, baking powder, baking soda, sugar, and salt together.
In a medium bowl, blend eggs, oil, buttermilk and then fold in dry ingredients, buttermilk cornmeal mixture and up to half cup buttermilk (as required to make a thick batter).

Spoon batter into prepared pan(s).

Bake corn sticks, 20-25 minutes or until dry to the touch, for muffins, about the same time or until they spring back when touched, and for the skillet corn bread, 25-30 minutes.

Serve warm or hot, with butter, honey, or maple syrup for breakfast or with fried chicken.

Makes 12 cornsticks (you can also make corn muffins) or one 9 inch skillet or square pan of corn bread.