Making Cornbread in a Cast Iron Corn Sticks pan is a nostalgic and fun process. I'll show you the best way to make them so they turn out perfect every time.

This recipe for Cornbread Corn Sticks originates from the 1930's. I've updated the recipe and added information for a better result. I also created a newer version of the recipe using pre-packaged mix.

What You'll Learn:

Then: What is a Corn Stick?
Tips to Make Perfect Corn Sticks in your Antique Cast Iron Corn Stick Pan.
Recipe with Updated Ingredients and Instructions
Step-by-Step Video Tutorial

Then & Now

I have acquired a few Cast Iron Corn Stick Pans over the years and have a love for these little corn muffins shaped like corn cobs. They are fun to serve with chili.

I chose a recipe from the 1934 Kitchen Guide. I made several changes. See the recipe card at bottom along with the video.

(1934 Kitchen Guide Recipe Book Cookbook - Retail Hardware Trade of America.)

The reason I picked this recipe to renovate is because it comes from the timeframe I was looking for, had nice ingredients, but also because the book was written by a hardware store. Hardware stores are still a great place to buy cast iron pieces.

The recipe mentions "Mould" and also has a section in the back of the book showing a Corn Sticks Pan.

What is a Cast Iron Corn Stick Pan?

It is a heavy cast iron pan with divots (molds) to pour cornbread batter in, which results in little breadsticks shaped like corn cobs.

Cast iron cornbread sticks pans. — Top: The longer pan is unmarked, and much older. You can tell by the color and the shape of the molds.
Bottom: The shorter one is newer and by Lodge Cast Iron Company. I prefer to use the smaller one. It's easier to handle.

As with many recipes in this timeframe, the instructions are vague and may need to be adapted for modern ingredients and techniques.

There may be a few common problems when making Cornbread Corn Sticks so I hope to clear all those up and give you a sure-proof recipe and method for success with your Vintage Recipe Corn Sticks project!

Recipe Adjustments

I changed most of the measurement ratios and added more precise details for the instructions. I also thought the cornbread was way too sweet so I decreased the sugar.

What is the replacement for "Sweet Milk"?

Regular Whole Milk

Troubleshooting

Non-Stick: The batter sticking is the main problem most people report with cast iron Corn Stick Pans.

This is avoided by using enough fat and preheating the cast iron so that it immediately sears a crust in the mold.

Butter: Butter back in the 1930's was salted and was oilier. So we stick to the original and specifically use salted butter. Cook books from this timeframe do not specify Salted or Unsalted butter, it is presumed to be Salted.

If you want to know a little bit more about Butter, read my post for the Original Rice Krispie Treat Recipe 1940’s.

Incorporating: Pam Ultimate Cooking Spray or Vegetable Oil Spray works great, not the baking spray. I do not grease the pans before the Pre-Heat because it causes puddles of grease and I want a crisp crust, but not a greasy one.

Ingredients For Old-Fashioned Corn Sticks

Cornbread sticks ingredients: Flour, Sugar, milk, salt, baking powder, baking soda, corn meal, salted butter and eggs.

(Left to Right) Flour, Sugar, Milk, Salt, Baking Powder, Baking Soda, Corn Meal, Salted Butter, Eggs

Important Preparation Tips

Prepare your workspace to be clutter-free and make sure you have your space in order. You will be handling hot cast iron and you don't want to injure yourself with burns. Be sure to have adequate oven mittens and pot holders, preferably heat proof with coverage for your wrists.
Have a large Baking Sheet and towel handy on the stove to place your cast iron while it's hot for when you spray it.

Cast iron corn sticks on baking sheet with pot holders sitting on stove.

Heat the pan dry while you are preheating the oven. If you don't preheat the cast iron, they wont have the iconic corn cob row design imprint. Getting that visual corn Mold shape is the whole point of this recipe.

Leave the end spaces empty so you will have more room to get a secure grip on your dangerously hot cast iron pan.

Spray the hot pan generously.

Leave the ends empty so you can get a good grip and not burn yourself.

8 to 10 minutes in the oven and they're done!

Hot baked Cast iron Cornbread cornsticks bread.

...A Few Decades Later

We can use Martha White Prepared Cornbread mix along with a few extra ingredients to make Corn Sticks.

If you love cornbread sticks and want an easier version, I've got it covered! Click on the Pic. Same method, different batter. I created a Corn Sticks Recipe using the same Cotton Country Cornbread Mix that I used to win 2nd Place at the National Cornbread Cook-Off in 2007.

The NOW recipe using Prepared Cornbread Mix makes perfect Corn Sticks. Click here: How To Make Southern Corn Sticks with Cornbread Mix

Lanie's 🔅Recipe Reflections

The biggest challenge to overcome is sticking without all the extra grease. Pam Cooking Spray solves the problem without all the extra addition of oil on the outside.
Preheating the cast iron is essential to achieving the imprinted corn cob design.
Fun and Interesting shape to serve with Chili.

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Corn Sticks Cornbread Recipe (Depression Era)

Old Fashioned Corn Sticks Recipe Cornbread from the Depression Era, with Updated Ingredients and Detailed Directions.

5 from 1 vote

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Prep Time: 15

Cook Time: 8

Servings: corn sticks

Author: Lanie Smith

Equipment

Cast Iron Corn Sticks Pan
baking sheet
Oven Mits

Ingredients

1 ¼ cup All-Purpose Flour
¾ cup Quaker White Corn Meal
½ teaspoon salt
3 Tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
6 Tablespoons salted butter, melted
¾ cup warm milk (not hot)
2 eggs

Instructions

Place Corn Stick Pan in oven. Turn oven on to Pre-heat at 425 degrees while making the batter.

To Make The Batter

In a large bowl, stir together flour, corn meal, salt, sugar, baking powder, and baking soda. Set aside.
In a microwave-safe bowl, melt the butter until just melted to liquid. Set aside.
In another microwave-safe bowl or glass measuring cup, heat the milk to lukewarm, but not hot -about 15 seconds.
Add the eggs to the warm milk and whisk. (Again, make sure your milk is only lukewarm or it will cook the eggs.)
Stir the milk/egg mixture and melted butter into the dry ingredients until creamy.

Prepare The Pan

Carefully remove the HOT pre-heated cast iron mold and place it on a baking sheet. Generously spray the top with Cooking Spray (not baking spray).

Fill and Bake

With a tablespoon, fill each mold divot almost full with batter.
Place back into the oven and bake for about 8 minutes.
When lightly golden, carefully remove and flip onto a clean cloth or cooling rack.