Originally published September 7th 2009 by Diane Watkins,
Cornbread and corn sticks are traditional in the south. They are easy and quick to make, providing you know a few secrets. Since they are made with a chemical levening agent such as baking soda or baking powder no lengthy risings are needed – thus the name “quick bread”.
When making quick breads like cornbread it is important not to overwork the dough. Combine the dry ingredients and the wet ingredients separately. Once the two are combined, be gentle. Over beating will develop the gluten in the dough and make the bread tough.
Use a cast iron corn stick mold to make corn sticks using the recipe above. Grease the mold and place in oven to heat. Make the corn bread batter as above, then regrease the mold and spoon the batter carefully into the hot molds. Bake for 15-20 minutes.
Add 4 cup cheddar cheese and 2 chopped and seeded jalapeno peppers to the batter for a delicious Tex-Mex version of this tasty cornbread.
Place in the oven to heat.
Make a well (hole) in the middle of the dry ingredients. Pour the wet ingredients into the well and gently fold the dry ingredients in from the side. Do not over mix.
Bake in preheated oven (425F) for 20-25 minutes until golden brown and done. Turn onto a wire rack to cool slightly. Serve warm
Serving Size 1 slice
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.