Southern Corn Sticks

Corn sticks are a tasty and fun alternative to muffins or cornbread. A nostalgic Southern recipe, corn sticks (also called cornbread sticks) take the shape of ears of corn, thanks to the special cast-iron molded pan that the batter is poured into and baked. The mixture of cornmeal, flour, baking powder and soda, egg, milk, and a little sugar, if desired, is similar to cornbread and corn muffins; this recipe, however, includes baking soda which helps create an airy texture and causes the corn sticks to puff up and rise.

The cast iron corn stick mold can be found at kitchen supply stores as well as online, and is also sometimes a common item at tag sales and in antique stores. Many families pass down their corn stick pans from generation to generation. The elongated pan has either six or seven indentations that look like corn on the cob, so when the corn sticks are baked, one side has the appearance of corn kernels.

Buttering the pan and then placing it in the oven to heat before adding the batter makes for a corn stick that is crispy on the outside and tender on the inside. There is enough batter to make a little more than two batches of corn sticks. This Southern classic goes great with any hearty soup, stew, or bean dish.