- 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
How to Make It
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.