Crunchy Corn Sticks

Oxmoor House
1 dozen


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1/2 cup butter or margarine, melted and divided
1 cup self-rising cornmeal
1/2 cup all-purpose flour
1 cup buttermilk
1 egg, beaten


Brush cast-iron corn stick pans lightly with a small amount of melted butter, and set aside.

Combine cornmeal and flour in a small mixing bowl; mix well. Add buttermilk and egg, stirring just until dry ingredients are moistened. Stir remaining butter into batter, mixing well.

Heat prepared pans in a 400° oven 3 minutes or until very hot. Spoon batter into pans, filling two-thirds full. Bake at 400° for 20 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve hot.

Created date

February 2010