Saturday, February 5, 2011

Cornbread Sticks

Years ago I bought this pan because I thought it was cute.  Well it is still cute but sadly it was unused until today. 

I searched around the net and found this recipe.  It is as good as she claims it is.  Give it a try.

My Best Cornbread

  • 1/2 cup margarine (1 stick)
  • 1-1/2 cups buttermilk (powdered buttermilk is fine, or even yogurt or sour milk would work)
  • 2 medium eggs
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1 teaspoon baking soda
You really need an iron skillet to make this, but if you just don’t have one, a nine inch square or round cake pan will do. Get your large iron skillet, or 9″ pan and put the margarine in it. Put the pan into the oven at 400° allowing the margarine to melt, and the pan to heat.
In a large bowl combine the buttermilk, eggs, sugar and salt. Use a whisk to mix it up really well. Pour in the melted margarine, leaving about a tablespoon of it left in the hot pan. Be careful pouring so you don’t get burned. Beat everything up again. Finally add the cornmeal, flour and baking soda. Whisk again until the batter is mostly smooth. Turn the batter into the hot skillet or pan, on top of the little bit of margarine you saved in it. Carefully put the skillet back into the oven. Bake the cornbread at 400° for about 25 minutes. It will be golden brown and the edges will pull away from the sides of the pan. Remove the pan from the oven and let it cool a little while before slicing into 8 or 12 wedges.
The iron skillet gives this cornbread the traditional crispy hillbilly crust. Another pan will still cook it, but it will not be quite the same. The buttermilk and sugar make the cornbread very tender and sweet. A perfect accompaniment for spicy dishes like Chili and stew.

I made a couple of changes, I melted the margerine on the stovetop in a saucepan and didn't quiet pour all of it in the batter so I could grease my pan for each batch and I only baked these little guys for 8 minutes and they are perfect.  I made a double batch so I have 70 of these little cuties!


  1. The recipe looks good and so does the finished product! Are you going to freeze some?

  2. Jess, I am taking them to a superbowl party tomorrow.... well I am taking most of them... we sampled some tonight with dinner :P

  3. I am going to have to get one of these pans, they are to cute and we love cornbread, thanks for sharing the recipe. I just became a follower.

  4. Those look great Jenn. I love the pan!