By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 7
144 cal · 25 min
Fast Breads' Southern Corn Sticks
Recipe GLPRdc803a75d7c71e
Golden, tender corn sticks with a crispy exterior and moist crumb. These Southern favorites are made with fine-grind cornmeal, buttermilk, and egg, then baked in a hot pan until lightly browned. Perfect as a side dish or snack.
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Ingredients
2 teaspoons unsalted butter, melted
2 tablespoons corn or canola oil
2 tablespoons unbleached all-purpose flour
¾ cup fine-grind stone-ground yellow cornmeal
1 tablespoon granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
½ cup buttermilk, any fat content
1 large egg
Directions
Preheat your oven to 400°F (200°C). If you have a cast-iron corn stick pan, brush each cavity lightly with the melted butter. Place the pan in the oven to heat while you prepare the batter.
In a small bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and kosher salt until well combined.
In another bowl, whisk together the buttermilk and egg until blended.
Pour the wet ingredients into the dry ingredients and stir gently with a fork until just combined. The batter should be slightly lumpy; do not overmix.
Carefully remove the hot corn stick pan from the oven. Divide the corn oil between the pan cavities, tilting to coat each one lightly.
Spoon the batter into the hot oiled pan cavities, filling each about three-quarters full.
Bake for 12 to 15 minutes, until the corn sticks are light golden brown and a toothpick inserted into the center of one comes out clean.
Remove the pan from the oven and let the corn sticks cool in the pan for 2 to 3 minutes. Turn them out onto a serving plate and serve warm.
Comments
This is a straightforward corn stick recipe with every ingredient stocked at any Charlotte supermarket—buttermilk and cornmeal are reliable finds even at ALDI and Food Lion. At roughly 40 cents per stick, the cost is genuinely low, driven only by butter and eggs. The stated 25 minutes is honest: mixing takes five minutes, and cornstick pans heat and bake in 15–18 minutes, though you need to own a cast-iron cornstick pan, which many home cooks do not. These do not reheat well once cool (they dry out), so they are a same-day bread, best eaten warm, which limits their practical value for weeknight meal planning where leftovers matter.
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