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Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower Photo by: Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Corn Bread Sticks

Cooking Light OCTOBER 2012

  • Yield: Serves 6 (serving size: 1 corn bread stick)


  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat buttermilk
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • 1 large egg, beaten


Place a cast-iron corn bread stick mold pan in oven. Preheat oven to 400°. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, and salt. Stir in buttermilk, melted butter, canola oil, and egg, beaten. Remove pan from oven; divide batter among 6 corn bread stick molds. Bake at 400° for 12 minutes or until lightly browned on top.

Nutritional Information

Amount per serving
  • Calories: 161
  • Fat: 5.7g
  • Saturated fat: 2.1g
  • Sodium: 209mg

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Corn Bread Sticks recipe