Corn Stick Cornbread (Cast Iron Corn Ear Pan)

Gari McMellon

This corn stick cornbread is written specifically for cast iron corn ear pans, with precise measurements for both vintage 9-ear pans and 7 or 6-ear pans. A balanced mix of cornmeal and flour gives classic cornbread flavor with a tender texture and crisp edges, while preheating the pan ensures well-defined, golden corn sticks.

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Prep Time 10

Cook Time 15

Course Breakfast, Side Dish, Snack

Cuisine American

Servings corn bread ears

Equipment

1 9 ear cast iron corncob stick pan
1 Lodge Cast Iron Cornstick Pan 6 ear pan

Ingredients

Base Recipe — Vintage 9-Ear Pan

3/4 cup yellow cornmeal, medium or coarse grind
3/4 cup unbleached all-purpose flour
1 tbsp sugar, optional
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1 large egg
3/4 cup buttermilk
1/4 cup butter, melted
1 tbsp avocado oil
Butter or bacon fat, for greasing the pan

6 corn sticks

1/2 cup yellow cornmeal, medium or coarse grind
1/2 cup unbleached all-purpose flour
2 tsp sugar, optional
2/3 tsp baking powder
1/3 tsp baking soda
2/3 tsp kosher salt
1 large egg
1/2 cup buttermilk
2½ tbsp butter, melted
2 tsp avocado oil
Butter or bacon fat, for greasing the pan

7-Ear Cast Iron Pan

1/2 cup + 2 Tbsp yellow cornmeal (medium or coarse grind)
1/2 cup + 2 Tbsp unbleached all-purpose flour
2¼ tsp sugar, optional
3/4 tsp baking powder
3/8 tsp baking soda (a rounded ⅓ tsp is fine)
3/4 tsp kosher salt
1 large egg
1/2 cup + 1 Tbsp buttermilk
3 tbsp butter, melted
2½ tsp avocado oil
Butter or bacon fat, for greasing

Instructions

Preheat oven to 425°F. Place the empty cast iron corn stick pan in the oven to preheat.
In a bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
In a separate bowl, whisk together the egg, buttermilk, melted butter, and avocado oil.
If the oven has not finished preheating, wait to combine the wet and dry ingredients.
Once the oven is fully heated, add the wet ingredients to the dry and stir just until combined. Do not overmix.
Carefully remove the hot pan. Using a pastry brush, generously grease each cavity with butter or bacon fat.
Divide the batter evenly among the cavities, filling each about ¾ full.
Bake for 12–15 minutes, until golden and crisp at the edges.
Rest for 2 minutes, then turn out and serve warm.

Keyword baked, cast iron, comfort food, cornbread

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