← Back to Search Results
baking
Corn Sticks Recipe-587

Photo by: Tom Eckerle
Comments: 1
 

Recipe

Yield: Makes 1½ dozen cornsticks

Ingredients

  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1½ teaspoons salt
  • 1½ teaspoon sugar
  • 1 cup buttermilk or milk
  • 2 tablespoons butter, melted
  • 2 eggs, lightly be eaten
  • Bacon fat

Equipment:

  • Cast-iron corn stick mold

Directions

Preheat the oven to 400°.

In a large bowl, mix together the dry ingredients. Stir in the buttermilk, butter, and eggs.

Generously great the corn stick mold with bacon fat and place in the oven for 5 minutes, or until smoking.

Removed the mold from the oven and spoon batter into each mold until one-third full. Return the mold to the oven and bake for 12 to 15 minutes, or until golden. Remove the cornsticks, regrease the mold with bacon fat and repeat until all of the batter is used.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1 teaspoon of baking fat to grease each mold.

122kcal (6%)
66mg (7%)
0mg (0%)
20mcg RAE (1%)
63mg
13mg
3g
1g
1g
13g
32mg (11%)
304mg (13%)
3g (14%)
7g (10%)
1mg (4%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • joanmichel180

    12.17.14 Flag comment

    That's an odd number of corn sticks that recipe makes .... the corn pan holds space for seven. Times two that's 14 and four little sicks left!

 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
lidias-italy Lidia's Italy
by Lidia Bastianich
american-masala American Masala
by Suvir Saran
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
desserts-4-today Desserts 4 Today
by Abby Dodge
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?