Southern Corn Sticks

Page: leitesculinaria.com/58956/recipes-southern-corn-sticks.html

| Course Type: Breads

(1 review)

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Recipe Review

These are wonderful. The only thing I’d do differently next time is omit the sugar. I just don’t think cornbread needs sugar, but that’s a Southern taste preference of mine. I love using my cast-iron corn stick pan, and it made these just as promised: crunchy on the outside and tender on the inside. The baking time was right on the mark. My grandma taught me to preheat the cast-iron skillet with melted butter for the best corn bread, and it was nice to see this tip in this recipe.

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