Corn Sticks


  • This makes seven 5-inch corn sticks and two custard cup muffins:
  • 2/3 cup yellow cornmeal
  • 1/3 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup plus 2 Tablespoons oil, melted bacon drippings or melted butter
  • 1/2 cup milk
  • 1 egg lightly beaten
  • extra oil for the pan

Image: Closeup photo of an ear of corn


Pre-heat your oven to 425 degrees. Put 1/2 teaspoon of oil in each corn stick well and the custard cups, put them in the hot oven. Mix dry ingredients in a bowl. In another bowl combine liquid ingredients and mix well. Add the liquid to the dry mixture and stir until just blended. Pour the batter into the hot pans, filling each section 2/3 full. Bake for 12 to 15 minutes or until just done. The muffins take a little longer. Serve immediately with lots of butter.


Years ago in the Deep South, hot-from-the oven cornsticks were a staple at dinnertime. And, dinnertime was 12 noon. Another meal, called "supper," was served at night. The authentic and classic cast iron cornstick molds were--and still are--made by the Lodge Manufacturing Company of South Pittsberg, Tennessee. Click here to visit their site.

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