Stick corn bread
Written by Scotia48 on August 6, 2008 – 8:40 pm -One can find a pan like the one below in a resale store or an antique store. The cornbread sticks that come out of this pan are really wonderful. Use non-chemical baking powder and organic corn meal and wheat flour and you are all set.
Grandmother’s Cornbread
1/2 C yellow corn meal
1/2 C white corn meal
3/4 C whole wheat flour ( I use Bob’s Red Mill)
1/2 tsp kosher salt
2 1/2 tsp natural baking powder
1 1/2 T sugar
1 egg
1 C buttermilk
1/4 C olive oil
lard
Preheat oven to 425 degrees
Sift dry ingredients, mix liquid ingredients at room temperature. Fold the wet ingredients into the dry ingredients until incorporated.
Put the lard by 1/2 tsp increments into each slot in the baking dish and place in the heating oven until melted. Take out of the oven. Taking a tablespoon, spoon the mixture into the slots in the pan and cook 20-30 minutes until done. It will rise and you can take it out of the pan after just a few minutes out of the oven.
It is a wonderful corn stick bread, especially with a little butter spread on it!
Posted in Diaries, Food, Frugality, Recipes |
4 Comments
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Is the pan cast iron? If so, I found one in the closet here shortly after I moved in. I was thrilled because I’ve always wanted one.
Come fall, this recipe will come in very handy for breaking it in — or at least, breaking it in in terms of *me* using it.
Yes, this IS a cast iron pan. It is really great for corn bread sticks. I think I may try biscuit sticks in it!
Oh yum! Biscuit sticks!