Paula Deen Corn Sticks

Paula Deen corn sticks turn yellow cornmeal, buttermilk and a hot cast-iron pan into crisp golden bread with a tender middle in 20 minutes. Save this easy Southern cornbread side for potluck night, Sunday dinner or the holiday table, because the whole batch bakes in under 10 minutes and feeds 18.

Preheat the oiled cast-iron pans in the oven before the batter goes in, because the sizzle is what builds the crisp crust. Skip that and the corn sticks come out pale and stick to the wells.

The recipe stirs the wet mix into the dry just until combined, so the sticks stay tender and never turn tough like overmixed cornbread. Using whole buttermilk with both baking soda and baking powder gives them a good rise and that slight tang, so one batch makes 18.

Paula Deen Corn Sticks

0.0 from 0 votes

Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

95

kcal

Hot oil in the pan fries the outside of each stick crisp and golden while the inside stays soft and crumbly. A quick stir of the batter keeps the texture tender from the first bite to the last.

Ingredients

• ¼ cup plus 2 tablespoons Vegetable oil, divided
  

• 1½ cups plain yellow cornmeal
  

• ¼ cup All-purpose flour
  

• 3 tablespoons sugar
  

• 1 teaspoon baking soda
  

• ½ teaspoon baking powder
  

• ½ teaspoon salt
  

• 1 cup whole buttermilk
  

• 1 large egg
  

Directions

• Heat the pans: Preheat the oven to 425°F, then brush ¼ cup vegetable oil into the wells of your cast-iron corn stick pans. Set the pans in the oven to get hot while you mix the batter.
• Mix the dry ingredients: Whisk 1½ cups yellow cornmeal, ¼ cup all-purpose flour, 3 tablespoons sugar, 1 teaspoon baking soda, ½ teaspoon baking powder and ½ teaspoon salt in a large bowl. Whisking well spreads the leaveners evenly, so every stick rises the same.
• Mix the wet ingredients: Whisk 1 cup whole buttermilk, 1 large egg and the remaining 2 tablespoons oil in a small bowl. Then pour it into the cornmeal mixture and stir just until combined.
• Fill the hot pans: Spoon the batter into the hot pans, filling each well three-fourths full. You should hear a sizzle as it hits the oil, which is exactly what you want.
• Bake until golden: Bake for 8 to 10 minutes, until the corn sticks are golden brown. Then let them cool in the pan for 5 minutes and serve warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make corn sticks without a cast-iron corn stick pan?

A cast-iron muffin pan works, or a regular muffin pan if that's what you have. Preheat it with the oil just the same, since that hot start is what crisps the outside.

How do I store leftover corn sticks?

Keep them in an airtight container at room temperature for a day, or in the fridge for up to 3 days. Warm them in a 350°F oven for a few minutes so they crisp back up.

Can I use regular milk instead of buttermilk?

Buttermilk gives these their tang and tender crumb, so I'd stick with it. If you run out, stir a tablespoon of lemon juice into a cup of milk and let it sit 5 minutes.

Can I mix the batter ahead of time?

Whisk the dry ingredients ahead of time and keep them covered on the counter. Wait to add the buttermilk mixture until you're ready to bake, because the leaveners start working once they're wet.

Why did my corn sticks stick to the pan?

Usually the pan wasn't hot enough or the wells weren't oiled well. Brush oil into every curve and let the pan heat up in the oven before you spoon in the batter.