Sometimes it's all about presentation. A simple cornbread recipe baked in one of these cast iron corn pans will have your guests asking 'how did you do that?' and complimenting your creativity. You can make a cornbread batter from scratch or use a mix. I used JIFFY corn muffin mix for these sticks.
- 1 cup yellow corn meal
- 1 cup flour
- 1 Tblsp. sugar
- 4 tsp. baking powder
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
Preheat oven to 425º F.
Generously grease corn-stick pan.
Blend all ingredients in a large bowl then beat for about one minute.
Fill each stick mold to about 2/3 full.
Bake 10 to 15 minutes or until golden brown.
If using a JIFFY mix, follow directions on the box.
You might be interested in a brief history of family owned and operated Chelsea Milling Co., manufacturer of JIFFY products. Their products are MADE IN AMERICA with ingredients from AMERICAN GROWERS. Read more...