Southern Corn Sticks Made From Scratch

| November 5, 2012 | 22 Comments

Southern Corn Sticks, serve warm and enjoy.
Step-by-step, photo illustrated instructions for making our Southern Corn Sticks.  Try our delicious, crunchy on the outside, soft on the inside, made from scratch Corn Sticks.  These are truly simple and easy to make for a quick addition to any meal.  Serve them up good and warm with a drizzle of butter on top.  Whatcha waiting for?  Let’s make some old fashioned Corn Sticks.


Southern Corn Sticks, slider
Southern Corn Sticks Recipe:


I’d like to say this is one of those old Southern recipes that mama fixed all the time when I was a kid.  But, it’s really not.  While mama made lots of cornbread and hoe cakes for us, I really don’t recall that we ever had corn sticks at our house.  And, there was probably pretty good reason for that as mama didn’t have one of these sectioned cast iron pans to bake them in.  It was just that simple I guess.  She DID have a black cast iron skillet or two and those were her favorites for baking cornbread or frying cornbread cakes and hoe cakes.

One of my favorite past times is attending a local auction house in my neighborhood that is held each Friday and Saturday nights.  I’ve been going for well over a year now and by this time, we’re all pretty much just one big happy family of friends.  I don’t spend very much money but it’s a great evening out and a chance to talk with the friends I’ve made.  Sometimes, I’m afraid the Auctioneer is going to call us down because we’re talking while he’s trying to do his thing.  Most of us have our reserved seats with our numbers on them and mine is on the fourth row from the front so I’m sure we get noticed laughing and carrying on a bit while the sale is in progress.  Still, it’s just a good time for one and all.

Saturday night at the auction house is pretty much referred to as “antiques, old stuff and collectibles night.”  That’s where I picked up this cast iron pan for making the Corn Sticks.  The little sections are suppose to look like ears of corn and the design bakes into the bottoms of the corn sticks.  It cost me a whole three dollars and it was in excellent shape.  Not bad huh?

It’s been sitting on a shelf now for several weeks but today, I finally decided I wanted to give it a try.  After baking up a batch of corn sticks, slathering them down with some butter then eating over half the pan….I do believe that I’ll keep it.

This recipe by the way is made using Self Rising Flour but you could easily make the same with All Purpose Flour, you’d just need to add some baking powder and some baking soda.  I’ll give you the changes and additions for that in the recipe below.  And, if you don’t have the corn stick pan itself, make them in your muffin pan like cupcakes.  I think you’ll find them to be rather tasty and a great addition to any meal you might prepare.  Ready to give them a try….alright then….Let’s Get Cooking!


Southern Corn Sticks, ingredients
Southern Corn Sticks Recipe, made from scratch:  You’ll need a few basic ingredients.

Pre-heat your oven to 425º.


Southern Corn Sticks, add the cornmeal.
In a medium sized mixing bowl, add the cup of Yellow Cornmeal.


Southern Corn Sticks, add the flour.
Add the flour.


Southern Corn Sticks, add salt.
Add the salt.


Southern Corn Sticks, mix the dry ingredients together.
Use a fork or whisk and mix the dry ingredients together.


Southern Corn Sticks, oil the pan.
Add some oil to your sectioned pan.  Rub it with a paper towel if need be to make sure it’s coated well inside each section.  There looks like a lot of oil in mine but I think it’s just the way the light is hitting it.  Still, you want to give it a good coating of oil because we’re fixing to place it inside the oven to warm the pan and a little of it will bake away.

Once the pan is coated, place it inside your oven to warm up.  This will take about 5 – 10 minutes or so.  The pan needs to be good and hot before you add the batter to it.  So, go ahead and place it in the oven and lets mix up the batter.


Southern Corn Sticks, add the buttermilk.
A few minutes before you remove the baking pan, make a small well in the middle of your dry ingredients and pour in the Buttermilk.


Southern Corn Sticks, add the buttermilk.
Go ahead and give this a good stir to incorporate the buttermilk into the dry ingredients.


Southern Corn Sticks, add the oil.
Add the oil.


Southern Corn Sticks, add the egg.
Slightly beat the egg and add it into the mixture.  I just used one of my measuring cups to beat the egg in because, that means ONE less dish to wash.  I’m not sure why I never realized that having this Taste of Southern website would mean that I’d end up washing LOTS of dishes.  I just didn’t think about it back then.  I’m pretty sure that I end up using more dishes and making a bigger mess than you will because of taking the pictures as I go.  It just comes with the territory though but as long as you’re enjoying the recipes, it’s gonna be worth it.  Thank You.


Southern Corn Sticks, stir it briefly.
Stir it all just enough to incorporate the ingredients together.  Don’t over-mix it.

NOW….Very Carefully, remove that HOT sectional pan from the oven.  Cast iron is great to cook and bake with but it sure does get hot.


Southern Corn Sticks, fill the pan with the batter.
Use a large spoon and fill each section with batter.  Fill it right up to the top and just a bit above.  Since the pan is hot, you may hear a bit of a sizzle as you add the batter.  You can also see where the bottoms have already started to bake a bit by the time you fill the pan.

Place it back in the oven and let bake at 425º for 15-20 minutes or until golden brown.


Southern Corn Sticks, add butter if desired.
When the Corn Sticks look golden brown on top and slightly brown around the bottom edges, carefully remove them from the oven.  Sit them on a towel, cooling rack or cutting board.  Brush the tops with a little butter if desired.

These will pop out of the pan very easily because of the oil you brushed on the bottoms and the fact that the pan was good and hot before you added the batter.  Carefully lift one up and see if it’s browned sufficiently on the bottom.  You could even just flip them over in their places and pop them back in the oven to brown a bit more on the bottoms if need be.  Otherwise, they’re ready to serve.


Southern Corn Sticks, serve
Serve them up good and warm and Enjoy!

As I’m writing this, I’ve just found out that our area is under a weather advisory for tonight.  Looks like we could already see our first FROST of the season with temperatures anticipated to drop to about 37º overnight.  That started me thinking about how good these Corn Sticks would be served up with a big old bowl of Brunswick Stew.  Of course, they’re a quick and easy way to add some bread to just about any meal you prepare.  I hope you like them and that you’ll give them a try.  OK…maybe….just maybe…they might even go with some collards.  At least for some folks.  ( Smile )


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Southern Corn Sticks, made from scratch

Southern Corn Sticks Made From Scratch

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 7 Servings 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Step-by-step, photo illustrated instructions for making our Southern Corn Sticks. Try our delicious, crunchy on the outside, soft on the inside made from scratch Corn Sticks. These are truly simple and easy to make for a quick addition to any meal. Serve them up good and warm with a drizzle of butter on top. Whatcha waiting for? Let’s make some old fashioned Corn Sticks.



  • 1 cup yellow cornmeal
  • 1/2 cup self rising flour
  • 2 Tbs sugar
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 1/3 cup cooking oil
  • 1 egg lightly beaten


Preheat oven to 425º

  1. In a medium sized mixing bowl, add 1 cup of Yellow Cornmeal
  2. Add Self-Rising Flour
  3. Add Sugar
  4. Add Salt
  5. Mix all the dry ingredients well.
  6. Add some oil to your sectioned baking pan and place it in the warm oven for 5-10 minutes.
  7. Add buttermilk to the dry ingredients and stir to lightly mix.
  8. Add the oil.
  9. Slightly beat the egg and add to the mixture, stir all ingredients to light incorporate them together.
  10. Carefully remove the hot pan from oven, spoon batter into each section until the section is full.
  11. Place back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top.
  12. Remove to a cooking rack, brush with butter if desired.
  13. Serve warm and Enjoy!


Can be made with All-Purpose Flour. You just need to add 1 1/2 teaspoon of Baking Powder and 1/2 teaspoon of Baking Soda to the dry ingredients if you use it instead of Self-Rising.

Corn Sticks can be re-heated or baked and frozen for later if desired.

Keywords: Southern Corn Sticks Made From Scratch, old fashioned, corn bread, southern recipes, cast iron


Your Comments:  As always, I look forward to reading your comments anytime you read or try one of our recipes.  Did you enjoy Corn Sticks at your house while growing up?  Please take a moment to share your thoughts, concerns or memories with us in the section below.  It’s the only real way we have of knowing that you paid us a visit.  All comments are moderated so it may take up to 24 hours for your comment to appear on our site.  That also means that I personally read each and everyone before it’s approved.  I also try to respond to as many comments as possible so check back with us soon to see my reply.  Please help us spread the word about Taste of Southern and our Step-By-Step, Photo Illustrated Southern Cooking Recipes by sharing our info with your family and friends.  I hope you’ll visit with again real soon.

Be Blessed!!!


Tags: , , ,

Category: Breads

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (22)

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  1. Dawn Kavanaugh says:

    My Mom made these in the sixties. I just made them with coarse ground yellow corn meal, and they are crunchy and good. I am sure that a finer ground meal makes a more cake like texture that is delish, but I didn’t have any; next time I will use finer ground meal. This recipe will work with either. Thank you for this blast from my past.

  2. Nancy says:

    Thank you..I have a friend who needs some comfort today, will be making some today..I have an elderly pan that needs some cleaning first!!

  3. Virginia Hickman says:

    After a forty year dearth of corn sticks, I found your wonderful site. I dug out my old cast iron corn stick pan and made the ambrosia I remembered from my youth. The taste and the memories were both wonderful!! Thank you!!!!

    • Steve Gordon says:

      Hi Virginia, Thank you for trying the Corn Sticks recipe. I’m glad you enjoyed them. I’m thankful also that you found Taste of Southern, and I do hope you might try some of our other recipes. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  4. Pam says:

    Christmas 2018
    Santa Fe, New Mexico

    Merry Christmas, Steve!

    Many thanks for this recipe for Southern Corn Sticks. The recipe is spot on, and the corn sticks are delicious. I just discovered that my tortilla warmer is perfect for reheating the sticks in the microwave—no drying out. I will be serving these corn sticks often.

    • Steve Gordon says:

      Hi Pam, Merry Christmas to you as well, even though I’m a day late on that. Smile. I’m glad you enjoyed the Corn Sticks and appreciate you sharing your comments with us. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  5. George Sides says:

    Hey Steve,
    I’m a little late to the game here, but better late than never, right? I’ve recently become fascinated with all things cast iron. I’ve got 3 different Lodge pans and my pride and joy is a Stargazer 10.25”skillet.

    I LOVE cornbread and will be ordering a couple of Lodge cornbread stick pans later today. My question is, how long do these (using your recipe of course) stay fresh and crunchy? Periodically my church has a covered dish (how “Southern” is that, lol?) and I’d like to make these and in the morning before church and take them. I was just wondering if they might tend to get a little greasy over time? Also, I know there’s somewhat of a sugar/no sugar debate re: cornbread. Would omitting the sugar mess this up too much?

    • Steve Gordon says:

      Hi George, You can’t go wrong with the cast iron. I love my pans, but then again, they belonged to my mom so that makes them even more special in my eyes. I hope you’ll enjoy yours. As for the corn sticks, like any bread, they will start to lose their appeal over a period of time. If you bake them in the morning, they will last through the day, but will diminish a bit, as should be expected. I’d let them cool, then wrap them in foil to transport them. Perhaps you could warm them up a bit at church if you have that option before serving them. Try it at home first to see if you like the results before testing it out on a crowd. Smile. And, being one that DOES put some sugar in their cornbread, I quite naturally think you would ruin it without it. Smile. But, if you must leave it out, no, it will not mess it up too much. I hope this helps. Thank you for stopping by today, I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  6. Gran says:

    Hi, I found your website when I was looking for a good vegetable soup recipe. I tried you recipe and have been making it ever since. I have a corn stick pan like yours and I will try your cornbread recipe to make a pan of cornbread sticks and a pot of the delicious veggie soup,
    Thank you for these recipes!

  7. Russell Pryor says:

    Can water be substituted for the buttermilk in your recipe? I love corn pone but have developed lactose intolerance & cannot consume milk though eggs & hard cheese don’t seem to bother me too much.

    • Steve Gordon says:

      Hi Russell, I’ve never tried it with water, but it might just work out okay. Please let me know if you try it that way, and how it turns out for you. I’m curious to know. Thank you for the question, and for your visit. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  8. Carol says:

    How long will these stay fresh? Do you recommend refrigerating? Can’t wait to try them!

    • Steve Gordon says:

      Hi Carol, The Corn Sticks should last a couple of days. Place them in a ziplock bag and leave them on the counter, or refrigerate if you like. I’m sure they could be frozen if needed to store for longer. Hope you like them, and thank you for stopping by. Be Blessed!!1 -Steve

  9. Joyce Peters says:

    I love cooking in cast iron and am trying to learn more than just using a skillet. I purchased a round cast iron cornbread pan that was seperated into triangles and tonight I used it for the first time. My recipe was from the back of a package of “Martha Whites” corn mill mix. I have to say that they were very dry. My point is that I wish I had seen this recipe before. Thank you and I will look forward to more of your Southern recipes.

  10. Diane says:

    After searching the web for a corn stick recipe I came to this site.
    This is seriously one of THE best cornbreads I have ever eaten. Made it for a friend
    and she thought the same. Easy recipe, and detailed instructions are a nice touch.
    I am an Easterner from New Jersey and I just knew a good old Southerner would have the best recipe!!
    Thanks for a keeper!!

  11. Joyce says:

    Dear Steve. These are as delicious as they are easy. Thanks for sharing them with us. I hate to inform you that l will cook a big ” mess of collards” today for Sunday dinner. Here in Texas we always ate Hot Water Cornbread with greens. I never learned how to master that technique. Can you or your readers help me?

    • Steve Gordon says:

      Hi Joyce, It’s my pleasure to share the recipe, and I’m happy to hear they turned out well for you. I do hope you enjoyed those collards. (As if that’s even possible… Smile) Perhaps we can do the cornbread recipe soon, or maybe another reader can offer some advice. I’m thankful you found Taste of Southern, and that you’re trying some of our recipes. Keep up the good work, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Tyson Maltby says:

      Side note… I have a similar breadstick pan that I picked up at an Estate sale for Two dollars. I have substituted Sour Cream mixed with milk and it tasted great. Never thought about preheated iron but it makes perfect sense to glaze it with oil to prevent sticking. Will do so next time, thanks!

  12. Lisa Johnson says:

    Hi, Steve! I love this site and your recipes. I hope you’re all well. I grew up hearing these sticks called corn pone. Have you heard that? I’ll be making beans tomorrow, and I need an onion so I can make Ms. Sally’s recipe, modified to include chicken. 🙂

    • Steve Gordon says:

      Hi Lisa, Thank you for your compliments on our site, I’m thankful you found us. I have indeed heard of corn pone. It was a different type of dish, one that I’ll have to post here on Taste of Southern soon. Thank you for mentioning it. I do hope you’ll try our recipes, and I’ll be eager to hear how they turn out for you.

      I appreciate your visit, and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  13. Kim says:

    I am surprised no one has left a comment yet. I grew up in North Carolina and having cornbread fresh out of the skillet, served up in bowl with milk was one of the tastiest treats I can remember Mom making (besides her banana pudding) and my Dad’s white sausage gravy. Ummm boy.

    • Steve Gordon says:

      Hi Kim, Thank you for your comments on our Corn Sticks. I appreciate you taking the time to share your memories of them. Please let me know how you like them if you decide to try our recipe. I’m thankful you found Taste of Southern, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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