© 2016 All Rights Reserved by Norman & Janet Van Aken
This is cornbread but in the shape of mini corn on the cob. We make these in heavy old-fashioned corn stick cast iron pans. ‘Lodge’ makes a fine brand. There are indents in them to mimic the shapes of perfect small ears of corn.
Yield: 14 (cute as hell) Corn Sticks
For the Batter:
3 eggs, beaten
8 ounces sour cream
1/4 Cup vegetable oil
1 Cup self-rising cornmeal
1 Tablespoon sugar
1 teaspoon kosher salt
light oil or bacon fat to minimally brush on the corn stick pan
Preheat the oven to 400. Grease the corn stick mold pan. Heat said corn stick pan in the oven while the temperature is reached.
Meanwhile, in a large bowl, combine the eggs, sour cream and oil. Add the cornmeal and sugar, salt and stir until just combined.
Carefully take the now hot cornbread pan out of the oven. (We set it on a small sheet pan to make it easier to grab it). Now spoon the batter into that preheated pan. The batter ‘sears’ when you put it in this hot mold which actually helps the batter from sticking.
Bake for about 20 minutes, or until golden brown. Remove from the oven. When you can .. carefully remove the ‘sticks’ from the mold taking care not to dig at them with a knife or any item that could gouge the beauty of cast iron.
Serve warm when you are ready. The mold for the corn sticks we have makes 7 sticks so we repeat the cooking part one more time. If we are lucky SOME of the first 7 are still not devoured.
Note: Some folks like to smear some butter on the corn sticks while they are still piping hot. I like folks like that.