BAKED CORNBREAD STICKS
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.
Provided by Seasoned Cook
Categories Quick Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
- In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
- In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
- Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.
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