My classic Southern buttermilk cornbread sticks baked in a cast iron corn stick pan are crispy on the outside and soft and buttery inside.
Corn sticks are yet another way to bake up classic Southern cornbread ~ and it’s not just a cute gimmick (although they are adorable!) Corn sticks baked in a cast iron mold come out super crispy and delicious. Move over corn muffins and cornbread ~ corn sticks are our fave from summer barbecues right up to Thanksgiving. It instantly makes all my favorite fall soups and stews into satisfying meals.
did you know?
The main manufacturers of corn stick molds are Lodge, Griswold, Wagner, and Birmingham Stove & Range and they’ve been around for a hundred years! Great grandma might have had one, and they’re super collectible today. Luckily you can still buy new corn stick molds, they’re inexpensive and work great!
what you’ll need for cornbread sticks
- cornmeal
- I used a standard yellow cornmeal from the baking aisle, but you have choices ~ see below.
- flour
- flour lightens the batter and provides structure to the corn sticks. You can use a gluten free baking mix if you like.
- egg
- buttermilk
- tangy buttermilk gives cornbread an authentic Southern flavor, but you can also use regular milk.
- sugar
- just a touch of sugar here, these are not super sweet.
- salted butter
- be sure to use salted butter for best flavor.
- baking soda and baking powder
- salt
- vegetable oil
- a neutral veg oil is used to brush the molds. It helps create a fabulous crisp exterior. Don’t be tempted to use butter, it will burn in the high heat and discolor the cornbread.
what cornmeal to use
I use regular yellow cornmeal for corn sticks, I love the ‘corny’ flavor and I think the golden color works so well for this recipe. There are various types of cornmeal and the good news is that all will work fine. Choose the one that appeals to you.
- Yellow cornmeal provides a sweet flavor and vibrant color, perfect for corn sticks.
- White cornmeal yields a milder taste.
- Stone-ground cornmeal offers a rustic texture and strong corn flavor.
- Fine-grind cornmeal is smoother, while medium-grind balances texture.
what about the pan?
Cast iron corn stick pans are so prized in the South that pans are handed down as heirlooms from generation to generation. But if you’re not so lucky to have grandma’s pan, you can buy a brand new pre-seasoned cast iron corn stick pan. Mine is from Lodge, and is under $20. A steal! The pan performs perfectly, with no sticking; the corn sticks pop right out. I happily allot precious cabinet space to this fun pan I use year round.
Buy my cast iron corn stick pan here (affiliate link)
how to make corn sticks, step by step
step 1. Prep and pre-heat your pan
Set your oven to 425F. Then brush the mold with oil and place in the oven for at least 5 minutes. Tip: I brush my pan and then pop it in the oven while its preheating.
step 2. Make cornbread batter
Whisk together the dry ingredients. Then whisk together the wet ingredients and combine, mixing just until well blended, but don’t over mix.
step 3. Fill the mold
Remove the mold from the oven and immediately spoon the batter into each mold. You’ll hear it sizzle on contact. Fill the molds to the top, but don’t over fill.
step 4. Bake
I found 12-13 minutes was perfect, but every oven is different, and corn stick pans can vary in size, etc., so your time may vary. The corn sticks should be lightly golden on top and feel firm to the touch.
Remember each little ‘corn’ mold is very small so try not to over bake, as cornbread can dry out. Tip: do a test stick to see how your pan and oven perform.
optional step 5. Brush with melted butter
Some recipes call for brushing the undersides of the corn sticks with melted butter when they come out of the oven. This just ads a little richness and softens the bottom crust. It’s totally optional.
step 6. Remove the corn sticks from the pan
I like to wait up to 5 minutes before attempting to remove my corn sticks from the pan. Use a small offset spatula or blunt knife to nudge the edges to test if they’re ready to release, then just pry/pop them out. If your pan was properly seasoned you shouldn’t have any sticking; maybe a crumb here or there, but nothing major.
corn stick faqs & tips
Can I use a silicone corn stick mold?
- I don’t recommend them, you won’t get the same lovely crust that you get from a cast iron pan, and that’s kind of the point with corn sticks!
Do I need to season my pan?
- New pans come pre-seasoned and shouldn’t need any special prep. But it’s recommended you season any cast iron pan a couple of times a year:
- Clean: Wash the pan with mild soap and water to remove any dirt or residues. Use a scrub brush or sponge to gently clean the surface.
- Dry: Thoroughly dry the pan with a clean towel or by placing it on a low heat burner for a few minutes.
- Oil: Apply a thin, even layer of a high-smoke-point oil like vegetable oil, flaxseed oil, or grapeseed oil to the entire surface of the pan, including the handle. Use a paper towel to spread the oil and remove any excess.
- Bake: Place the oiled pan upside-down in an oven preheated to around 400°F (200°C). Put a foil-lined baking sheet on the lower rack to catch any oil drips. Bake for about an hour.
- Cool: Turn off the oven and let the pan cool inside. This gradual cooling helps to bond the oil to the pan’s surface.
Can I make these gluten free?
- Yes, substitute a good gf baking mix for the all purpose flour in the recipe.
Can I add variations to the batter?
- Absolutely! You can experiment with variations like adding shredded cheese, diced jalapeños, herbs, or even small pieces of cooked bacon to the batter for added flavor.
Can I use a boxed cornbread batter in a corn stick mold pan?
- Yes, you can. The baking time might need to be adjusted based on the thickness of the batter.
Don’t over fill your molds
- It’s tempting, I know, but don’t mound your batter too high in the molds or the corn sticks will rise and fuse together, losing their distinct corn cob shape.
The best way to clean your corn stick pan
- I like to use a clean terry cloth kitchen towel to rub any crumbs out of my pan. For stubborn jobs you can use a non-abrasive scrub brush or nylon scrub pad.
serving suggestions
A basket of corn sticks in the middle of the table when you’re serving one of your favorite cozy soups:
- Jalapeño Corn Chowder
- Lemony Tuscan Artichoke Soup
- Three Sisters Soup
- Split Pea Soup with Ham
- Mushroom Barley Soup
- The Best Stuffed Pepper Soup
Crispy crunchy corn sticks rounding out Fall chili:
- Easy Lentil Chili Recipe
- Chili Stuffed Acorn Squash
- Easy Meat Lovers Chili
- Slow Cooked Hatch Pepper Chili
Corn sticks are a classic bbq side:
- Apple Butter Pulled Pork ~ Instant Pot, oven, or slow cooker!
- Pulled Pork with Huli Huli Barbecue Sauce
- Slow Cooked Peach Barbecue Smothered Pork Chops
Corn Sticks
Equipment
- cast iron corn stick mold buy here
Ingredients
pan prep
- mild vegetable oil
dry ingredients
- 1 ¼ cups yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 Tbsp sugar
wet ingredients
- 1 large egg, slightly beaten
- 1 ¼ cups buttermilk, you can also use regular milk
- ¼ cup (4 tablespoons) butter, melted
Instructions
- Preheat oven to 425F. Brush corn stick mold with mild vegetable oil and place in the oven to heat up.
- In a large bowl whisk together the dry ingredients to combine well.
- Add the wet ingredients to the dry, and whisk until well combined. Don't over mix, small lumps are fine.
- Remove the hot pan from the oven (use caution!) and immediately spoon the batter into the molds. You'll hear it sizzle on contact. Fill the molds full but not overflowing. Place back in the oven and bake for 12-13 minutes, or until golden and firm on top. Try not to over bake: cornbread can dry out, and corn stick molds are small.
- Let cool for just a few minutes, then use a blunt utensil like a small offset spatula to pry around the edges to nudge the corn sticks out.
- Enjoy right away, while they're hot, with butter and/or honey. Store leftovers in an airtight container at room temperature. Corn sticks can be frozen for longer storage.
- Reheat leftovers in a low (300F) oven until warmed.
I’m making these without the sugar called for in the recipe. Sugar doesn’t belong in cornbread. Corn muffins, yeah. But cornbread, no. Especially SOUTHERN cornbread.
These cast iron moulds are expensive so I’ve only bought one.
As it only allows for 6, how can I keep the rest of the batter until the next 6 without it going flat?
There’s no problem, the batter can sit while you bake the first batch and the next batch will bake up just fine.
I don’t have a stick pan. How do I convert this recipe for regular baking pans?
I’d bake them as muffins, and check at about 15 minutes. If you want a regular cornbread, check out one of my other recipes here, or here, for instance.