Cooking web notes

Corn Bread Sticks

Isn’t corn bread one of the best of life’s little pleasures?  I love corn bread almost more than any other home-made bread and especially when it is baked as sticks. I like to serve it directly from the oven with a good portion of butter slathered on it.  Actually, I can eat it cold also.

Many corn bread recipes have a good share of sugar in them but, I prefer corn bread that does not hint of a sweet taste.  Also, I favor recipes which have an equal amount of flour and corn meal.  This recipe lives up to both of these conditions.  It has just the right amount of corn meal, flour and sugar with buttermilk to bind it; bacon drippings for added flavor and cayenne pepper for a kick. 

My corn bread stick molds are cast iron and very heavy.  I spread grease in the molds, set them in a hot oven for 2 or 3 minutes, and then when filled with the corn bread batter and baked, it gives a crunchy, crisp, buttery crust on the outside and tender texture to the inside with each stick imprinted to look like an ear of corn.  They are easy to eat and crumbs are kept to a minimum!

Corn Bread Sticks

Ingredients:

1 cup all-purpose flour

1 cup yellow stone-ground cornmeal

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ teaspoon cayenne pepper

2 beaten eggs

1 cup buttermilk

2-3 tablespoons melted bacon drippings

Method:

Preheat oven to 425 degrees.

Grease cast iron corn stick pans well, place in hot oven for 2-3 minutes or until very hot.

In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, salt and cayenne pepper.

In a medium bowl, combine eggs, buttermilk and melted bacon drippings.

Add egg mixture all at once to dry mixture.

Stir just until moistened, the batter should be lumpy.  Do not over-stir.

Pour batter into greased corn stick molds, filling almost full.

Bake 425 degrees for 12-15 minutes, or until golden brown.

Remove from oven, cool slightly on a rack.

Serve warm.

Makes about 15 corn sticks.

YUM!!!  ENJOY!!!

This entry was posted on Monday, November 7, 2011 at 7:16 AM and is filed under Bacon, Bread, Buttermilk, Cornbread, Stone ground cornmeal. You can follow any responses to this entry through the RSS 2.0. You can leave a response.