Cornbread Sticks Recipes
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it.
Recipe From food.com
Provided by Seasoned Cook
Categories Quick Breads
Time 32m
Yield 10 serving(s)
Number Of Ingredients 8
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