Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield
Serves 6 (serving size: 1 corn bread stick)

How to Make It

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.

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Ratings & Reviews

inpsctrcat's Review

jimwilkins
November 08, 2013
Needs something - no flavor. Maybe a little sugar?

EllenDeller's Review

inpsctrcat
October 11, 2013
I found these flat and dry. The proportion of flour to cornmeal is off.

jimwilkins's Review

EllenDeller
March 05, 2013
Very good. Batter seemed to be be a little thick so we added a little more buttermilk. I will probably a little more cornmeal next time but this was still tasty.