Ingredients
-
1
-
1/2
-
1
-
1/4
-
1/4
-
1 1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Texas Cornbread Sticks, This recipe is from “Southern Living” magazine, January 2006. Excellent cornread! Delicious!, I made these for a friend who is used to the boxed cornbread mix. He loved them! I did make one change – didn’t have cornmeal so used polenta. I think I’m going to make them that way all the time. Extra crunch!! My friend went home with the bag of leftovers. I kept a couple, of course!, My husband and declared these the BEST and most authentic cornbread sticks he’s found yet. And being raised in Texas that’s a great review as we’ve tried a LOT of cornbread stick recipes and he’s not been happy until now. Not sweet, but that crunchy cornbread texture that goes so well with soups and stews. I’m willing to bet this is the last recipe we’ll try
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Steps
|
1
Done
|
Combine First 5 Ingredients; Make a Well in Center. Stir Together Buttermilk, Butter, and Egg. Add to Flour Mixture, Stirring Until Just Moistened. |
|
2
Done
|
Heat Cast-Iron Cornstick Pans in a 450 Degree Oven 5 Minutes or Until Hot. Remove Pans from Oven, and Brush Lightly With Oil. Spoon Batter Evenly Into Hot Pans. |
|
3
Done
|
Bake at 450 Degrees For 18 Minutes or Until Golden Brown. Remove from Pans Immediately; Cool Slightly on Wire Racks. |
