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, very heavy!  I spread grease in the molds, and set them in a hot oven for 2-3 minutes, before filling with the batter and baking.  That provides a crunchy, crisp crust on the outside with each stick imprinted to resemble an ear of corn.  They're tender and delicious ~ easy to eat with crumbs kept to a minimum!

Corn Bread Sticks


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


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!!!


  1. I have never seen cornbread molds like that! Cornbread is my favorite quickbread. I think I bake the "northern" variety, however. That is, with more sugar. I once made "southern" cornbread and was shocked by how little sugar went in. My tastebuds weren't used to it, but in the end, that would be better for me, wouldn't it? Yours look gorgeous and tasty!

  2. Pam, it is so nice to meet you! I agree totally with you that I Hate sweet cornbread! I have one of those corn stick molds and the last time I used it the bread stuck so bad I haven't used it since. I'm going to give your way a try! Thanks. Have a great Sunday! Twyla

  3. Jen S, the molds make a crunchy crust that is a little different from the usual way. Yeah, it is different from the "northern" version! Thanks for stopping by!

  4. Pam, your entry is so timely. I have never had cornbread in my life until recently when I made some jalapeno cornbread muffins and they were delicious. So I am looking forward to making these too. But what is really funny, my closest friend who lives in America shlepped me over one of these cast iron moulds (must have been quite costly, thats love for a friend) and ive never used it. Shame on me. I will now that i have discovered that I actually like cornbread. Thank you for reminding me.

  5. Thanks, Twyla! Hope you try the mold again, just try greasing it well so it won't stick. I just checked out your blog, I love it! Very nice and interesting. You have a great Sunday also!

  6. ton petit pain a l'air délicieux j'aimerai bien y gouter
    bonne soirée

  7. mangocheecks, talk about timing, you've got it made! How nice for your friend to do that so now you must give it a try! I'm hoping you will like this recipe as I find it delicious. Happy baking and thanks for stopping by and telling me your experience!

  8. Oh yes!!! So delicious! It's even a bit like the recipe I have posted today...great minds move in the same circles my mom always used to say! Enjoy you day! Hugs, Coralie

  9. Fimere, merci beaucoup! Bon appétit!

  10. Coralie, Thanks! I think you are so right about great minds and I will be checking yours out! Have a wonderful Sunday!

    Hugs to you....

  11. I love cornbread, too, Pam, and that mold is the best way to bake it. I often use my cast iron skillet, but I might have to get myself one of these after seeing your luscious creations.

  12. i was recently in an old country store and saw a pan just like that! i was tempted to by it and make some cute breadsticks, but i passed. now i wish i hadn't! :)

  13. Barbara GF, I've used my cast iron skillet for it also with about the same results, just seems like there is less crumb with the sticks and it's in perfect portions; no slicing. But, no complaints here as I love it both ways. I'm hoping you purchase the pan and give it a go!

  14. Grace, now you just have to return to the country store and buy it! I think I bought mine years ago at Bed, Bath and Beyond. That store to me is like Home Depot is to my hubby! :-)

  15. Pam, I'm with you about loving corn bread! Your sticks are darling. I lost my corn stick pan when I moved. Darn. Maybe its time to buy a new one!!

  16. Seems that I don't make cornbread very often, but this sounds like a good recipe.... not too 'corny' with the flour in there! I have one of those cornbread molds too... they make the cutest cornbreads!

  17. Thanks for finding my blog! I wish I had some of those corn shaped pans.

  18. I'm envious of your corn bread molds. I've made cornbread in a cast iron skillet and I love the crispness of the crust. These must have been divine.

  19. Soft butter, apple butter and a knife...and these corny things.
    Yup, that's all I need!
    Tonight, anyway~

  20. I like your corn bread, it looks very Yammy!!! I have a different receipe but I will try your too!

  21. Kathleen: Yes, it's time to buy a new one. I think cornbread should be the official bread of the United States, that's how much I love it!

  22. Karen, that's the way I like it also, with an equal amount of corn meal and flour. I like the mold as it delivers the crunch. Yum!

  23. Lindsey Frances, it works both ways! Cute Avi you have! Thanks!

  24. Laurie: Yes, they are divine! I especially love it with bean soup as when growing up Mom always baked it when she served bean soup. One of my favorite meals!

  25. Corgidogmama: Ummm! You said it all with the soft butter and apple butter! I haven't had apple butter in ages and will have to buy some now! I could eat it about every day, if only my waist could handle it! My grandmother would sometimes crumble it up and pour milk over it. I like your way better! Have a great day!

  26. Zia Ella, I'm wondering what your recipe is! I'm sure it has to be delicious! Thanks!

  27. The Blonde Duck! Thanks for stopping by! Have a good day!

  28. I love corn bread, especially when they are baked in those fabulous cast iron pans.

  29. Good heaven, this sounds truely interesting! And looks pretty yummy too.

  30. Fresh Local and Best: I wholeheartedly agree with you! Thanks!

    My Little Space: Thank you for stopping by and the nice comment!

  31. What a fun mold! I've yet to try cornbread with bacon drippings, I think I'm missing out :0).

  32. Sophie, if you like bacon, nothing beats bacon drippings! ;)


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