14 servings (serving size: 1 corn stick)

A preheated cast-iron corn stick pan gives cornbread a crunchy, browned crust. The batter crisps quickly in the hot pan while the inside of the bread bakes slowly and stays moist.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 7 ingredients in a medium bowl. Add corn, stirring well; make a well in center of mixture. Combine egg and buttermilk; add to flour mixture, stirring just until moistened.

Step 3

Place cast-iron corn stick pans in a 425° oven for 5 minutes or until hot. Remove pans from oven, and coat with cooking spray. Spoon batter evenly into pans. Bake at 425° for 10 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve warm.

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