I'll show you how to make Southern Corn Sticks with Cornbread Mix in your old-fashioned cast iron corn cob corn stick mold. A recipe from the past made better with modern convenience!
Then & Now
In another post, I showed you how to make Corn Sticks Cornbread Recipe (Depression Era. That recipe is based off of a 1930's recipe for cornbread. In that post I talk about salted butter and why I use it for corn sticks. You might want to read that post as well before you get started but I will try to include all of the same important steps here in this one.
I wanted to create an easier and more modern way to make cornbread corn sticks. I tried a few packaged mixes but none of them gave what I was looking for. Jiffy was first on my list but that was a major fail, too sweet, too crumbly. I do have a great recipe for Jiffy with Creamed Corn that is a very good side dish, if you'd like to try it.
National Cornbread Cook-Off
My first in-person cooking competition was the National Cornbread Cook-Off in 2007 which was held in Tennessee. They know their cornbread down there!
The requirements for the contest were to use Martha White brand cornbread or cornmeal. My recipe for crab cakes using the product won a 2nd place prize.
The cornbread mix I used in that recipe, happened to be Martha White Cotton Country Buttermilk Cornbread Mix. It is also the product I used to develop this corn sticks recipe!
Recipe Adjustments
As you can see, the package makes cornbread by just adding water. However, just adding water is not enough to make great corn sticks. This cornbread mix is versatile because it's not sweetened.
So, when you make your corn sticks with this recipe, you can decide if you want them to be sweet or not. I've made the sugar in the recipe "Optional." I personally like a little sugar in my bowl.
Ingredients for Easy Corn Sticks
Martha White Cotton Country Cornbread Mix, less water than called for on package, one egg, melted salted butter, and some sugar to your taste.
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.
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.
Spray the hot pan generously with Cooking Spray. Vegetable or Canola works great! NOT Baking Spray. (tried that, not as good for doing this)
- Leave the end spaces empty so you will have more space to get a secure grip on your dangerously hot cast iron pan.
6 to 8 minutes in the oven and they are done!
Watch the video below for the process. To screenshot the recipe on your phone, just click "print recipe" first and it removes all the ads.
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Southern Corn Sticks With Cornbread Mix
Equipment
- Cooking Spray (Vegetable or Canola) Not Baking Spray
- 1 Cast Iron Corn Sticks Pan
- 2 heat-proof oven mits
- 1 large baking sheet
Ingredients
- 1 (6 ounce pkg.) Martha White Cotton Country Cornbread Mix
- ⅓ cup water or milk
- ¼ cup salted butter, melted
- 1 egg
- 1 or 2 Tablespoons sugar OPTIONAL
Instructions
Prepare The Pan
- Prepare your work station (example: On stovetop with baking sheet and towel underneath.) See Video.Place Cold, Seasoned Dry Cast Iron Corn Stick Mold in a cold oven.Turn Oven to 425 degrees to Pre-heat.
Make The Batter
- In a medium bowl, stir together corn bread mix, water, and melted butter.
- Then add in the egg and continue to stir until it is incorporated. Stir in optional sugar. Batter will become thick as it sits.
Prepare to Bake
- With heat-proof oven gloves, carefully remove the hot cast iron from the oven and place on your prepared baking sheet.
- Spray top of pan generously with Vegetable or Canola Oil Cooking Spray.
- Spoon batter into corn divots filling almost to the top. (batter will be thick and not pourable)
- Place back into oven for approximately 8 minutes.
- Remove from oven and flip out onto towel to cool.
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