I’m giving one of my cast iron cornbread stick pans to Michelle and I just had to check that it was working properly. I can cheerfully report that it does. It really does!
I inherited this one from my dad’s parents and it is perfectly seasoned after years and years cornbread making.
I like cornbread sticks as they increase the ratio of crunchy to the rest of the bread. Trust me, it makes scientifically better cornbread!
If all you have is fine or medium ground corn meal, use just the one cup. But I like the texture from the crunch of coarse or stoneground corn meal so I add that. I do soften it in milk, as I don’t fancy chipping a tooth!
Soften some butter as the cornbread cooks, to make slathering it on super easy.
1/4 cup coarse ground corn meal
1/4 cup milk
1 cup all purpose flour
1 cup finely ground corn meal
4 teaspoons baking powder
1/2 teaspoon salt
1 egg beaten into 1 cup of milk
1/4 cup Crisco shortening
Place the coarse ground corn meal in the milk and stir to combine. Let sit for 30 minutes to soften and absorb the liquid.
After 30 minutes, pinch off pieces of the shortening and place dollops in each slot on the cast iron cornbread stick pans. Preheat oven to 425 degrees F with the pans in the oven, melting the shortening.
Mix all other ingredients in a large bowl. Pour in the melted shortening until it is the consistency of thick pancake batter. Pour the mixture into each of the corn sticks in the pans and bake for 20 minutes, rotating the pans midway through cooking. Tops will be golden brown. Immediately remove from pans to cool.
Serve with lots of butter or crumble some in a glass with a drizzle honey and plenty of cold milk.