Southern Corn Sticks

Southern Corn Sticks

Corn sticks were a big part of my childhood. When I was growing up, we often had dinner at Morrison’s Cafeteria. My favorite part of the outing was reaching the end of the line where the hot corn sticks were served. They were crisp on the outside, soft on the inside, and topped with pats of butter that melted over them. The cafeteria is long gone, but not the corn sticks. They survive in this recipe.

Corn sticks call for baking the batter in a hot, well-greased pan with long, narrow corn-shaped wells, which is what produces the crisp exterior. Southerners pass well-seasoned pans from generation to generation; you can also find them in most cookware stores. Traditional pans are made of cast iron and usually have seven wells.–Elinor Klivans

LC Lucky Seven Note

We know. You’re thinking, “I don’t have a corn stick pan and I’m not going to buy one.” Yet part of what makes this corn stick recipe from baker Elinor Klivans so spectacular, as she explains above, is the lovely old-fashioned cast-iron pan in which its baked. The batter just doesn’t actualize its fullest potential when made in a baking dish or muffin tins. (Though we’ve been told by Southerners that, in a pinch, a madeleine pan turns out not at all shabby, albeit rather squat, corn sticks.)

What we think is a shame? That the darn pan affords only seven corn sticks. How often do you have seven people at your table? What happens if you’ve invited six guests? It could get not so pretty if anyone finds out there’s a single, lonely leftover corn stick hanging out in the kitchen. Or, heaven forbid, what if you’re expecting eight?! It’s far beyond the normal call of host or hostessing to ask us to do without one of these little lovelies. It’s a problem that’s easily remedied, though. Simply double the recipe and make the corn sticks in batches. Or invest in a second pan. Trust us.

Southern Corn Sticks

  • Quick Glance
  • (6)
  • 15 M
  • 35 M
  • Makes 7 corn sticks
5/5 - 6 reviews
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Special Equipment: 1 cast-iron corn stick pan with 7 wells


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To prepare the corn sticks, position the oven rack in the center position and preheat the oven to 425ºF (218°C).

In a small saucepan over low heat, melt the butter with 1 teaspoon of the oil. Use a pastry brush to coat each corn stick pan well generously with the butter-oil mixture. Place the corn stick pan in the oven to heat while you mix the batter.

In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk, egg, and the remaining 1 tablespoon oil and use a large spoon to stir the batter slowly, just until the ingredients are combined. There will be some small lumps; that’s okay. No need to panic.

Remove the corn stick pan from the oven and spoon about 2 tablespoons of the batter into each well. The batter should fill the well to the rim.

Bake the corn sticks until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 15 minutes. If you peek at the bottom of the corn sticks, they will be browned. Let the corn sticks cool in the pan on a wire rack for 5 minutes (but no longer than that).

Use a small, sharp knife and your fingers to loosen the edges of the corn sticks and carefully transfer the sticks from the pan to the rack. Do not turn the pan upside down to release the corn sticks because its weight may break them. Serve warm. (The corn sticks can be baked a day ahead, covered, and left at room temperature. To serve, preheat the oven to 275ºF (135°C) and reheat the corn sticks, uncovered, just until warmed through, about 10 minutes.)

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    Recipe Testers Reviews

    I jumped at the chance to test this recipe, if only to have a good excuse to pull out my corn stick pans. I was raised on corn sticks, so they’re comfort food for me. This version baked perfectly, and was light and delicate. The recipe calls for a higher proportion of flour and more sugar than the corn sticks I grew up on, so they’re just a tad sweet for my taste, but I’d call this a good compromise for those who want to try a Southern cornbread, but want something with a bit of sweetness. One thing I did slightly differently than in the instructions: I heated the corn stick pan in the oven before brushing on the melted butter. I brushed the butter on the hot moulds just before filling them with batter.

    I grew up in Florida and remember eating at Morrison’s Cafeteria. Of course, it was many years ago, but these corn sticks taste just as I remember them from Morrison’s. Are they really that delicious, or are they enhanced by the memories they brought back for me? I side with the former; these really are that delicious. The recipe is straightforward and easy. The corn sticks, hot out of the oven with butter melting over them, were definitely worthy of the highest Testers Choice distinction.

    I’m a Southern girl who grew up on sweet cornbread. Just like the recipe mentions, my corn stick pan has been handed down from generation to generation. This recipe was very quick and easy to prepare. The batter was ready in the same amount of time it took my pan to heat, and the baking time was just as the recipe stated. The result was a perfect corn stick that came out of the pan with a slight prod from the toothpick I tested it with. I see a trip to the store in my future to get more pans so I can feed the crew when everyone is here. The corn sticks had a well-balanced corn flavor that would be perfect for any chili, soup, or pot of pinto beans.

    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.

    I loved that these were so tender and crispy. I couldn’t find my corn stick pan (and believe me, I looked and looked), so I whipped out the cast-iron skillet and put it in the hot oven with the butter and batter. I’ll use this recipe again for sure. We had a Morrison’s Cafeteria in our town, too. There were many times I’d go and enjoy just about everything there. Thanks for the memory, Elinor!


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    1. Thank you for this recipe! I’m gluten free, and since it had so little flour I took a chance and tried replacing the two tablespoons with my gluten-free flour mix, and it worked perfectly. (Photo included for proof!)

      My grandma had one of these pans, and my mom recently pulled it out of a cabinet and asked me if I thought we could re-season it. It was a tiny bit rusty in spots, but otherwise fine, so I did some scrubbing, oiling, and heating to get it back in shape. I actually don’t think I’ve ever had corn sticks – we don’t have Southern roots, I certainly don’t remember my grandma ever making them, and neither does my mom – but the pan is so cool I just had to look up a recipe. I’m sure I’ll be making them often since it’s so easy and tasty!

      1. How wonderful Josie, I love that you were able to use a family pan and adjust the recipe to make it your own!

    2. Oh my God, I was laughing with my older sister (I’m 73), yesterday, about the corn sticks at Morrison’s in Savannah — it was our “go-to” place for our family for Friday night dinner — my MAIN COURSE were the corn sticks.

      Long story short, I decided to look up the recipe today and found yours, what a great day! The memories really came flooding back.

      Tammy from Richmond, VA

    3. I am also a southern boy that grew up on this kind of food. The only thing I do different is I use bacon greese in the iron stick pan when preheating and I also add 1 seeded minced jalepeno. No sugar so I add heat.

    4. Excellent! Just what my Southern hubby was craving! And they slid right out of my newly acquired vintage cornstick pan.

    5. Picked up a pre-1960 cornbread stick pan from a flea market for $8. Cleaned it up, seasoned it and went on the hunt for a recipe.

      Landed on this page. Glad I did. These were PERFECT!!! The recipe makes the right amount of batter, they taste great, cook perfectly. Thinking about making another batch right now.

    6. Grew up with cornbread sticks and cornbread in a cast iron pan, but love the sticks the best. This recipe is great, although a little too sweet for my Texas taste, so I used only half the sugar, and like Melissa I heated the pans and then put the butter and batter in. Can’t beat the crisp texture and the taste!

    7. Old post… new question. If you only have one pan, how do you handle doing multi batches? Do you put the batter in the fridge between batches? Do you cool the pan and then heat it back up? Help!

      1. Hi Troy, the batter should be fine sitting out while the first batch cooks. I would take the first sticks out, wipe out your pan and pop it back in the oven for a few minutes with a slick of butter.

    8. Looks like I’m late to the game, but I just found a cornstick pan at the thrift store, and as soon as I re-season it I’m going to try this recipe!

    9. I am finding all kinds of fun things in my mom’s house!!! Uncovered an old manual typewriter AND her corn stick pan. I remember her making those delish corn sticks and ham and beans! I’ve cleaned it and re-seasoned it and the sticks are cooling!!!!!! Thanks for your recipie!

      1. Sharon, I’m smiling and nodding at your glee over the corn stick pan, since I completely relate. My granny had a fantastic cast iron corn stick pan, and when we grandkids were little, we’d munch on the corn sticks and trace the outline in the pan with our fingers. Now that she’s moved and down-sized, I’m wondering which lucky family ended up with that pan…

    10. These were very tasty! I will definitely make them again. My wife thought they were a tad “greasy” maybe next time I will try and put a bit less of the butter and oil mix in the pan.

    11. I bought a cast iron corn stick pan years ago at a yard sale. I tried a regular corn bread recipe in it and it didn’t turn out well out all, and I was ready to get rid of the pan. But I decided to look online for a recipe specifically designed for the pan and I came upon this recipe. The corn sticks are delicious! My grandkids gobble them up faster than I can make them. Needless to say I will not be getting rid of this pan. Thanks for posting this delicious recipe.

    12. I was recently at Fish and Farm in San Francisco where I had Fried Chicken that they served with little Madeleine shaped corn bread. I was looking for a recipe to try and recreate them. I made these the other night using a Madeleine pan. They were delicious and turned out just how I had hoped.

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