Cornbread complements many Southern meals. It’s commonly served along side greens (turnip, mustard, collard, cabbage), soup, chili and a main ingredient of “The Dressing”. Dostie’s cornbread sticks are baked in corn shaped cast iron pans which give them perfect crisp outsides and tender soft centers. From the time they come out of the oven, Daddy eats them one right after the next; they are delicious. Enjoy a bit of warm cornbread and relish in this southern tradition!
Dostie’s Cornbread Sticks
Prep: 5 min. / Bake: 15-20 min. / Serves: 4
- 1 1/2 Cups Corn Meal (Freeman's Mill)
- 1/2 Cup self rising flour (your choice)
- 1 teaspoon baking powder
- ¼ teaspoon salt (Real Salt)
- 3 Tablespoons sugar (Demerara)
- 2 eggs –whisked well
- 1 Cup milk
- ½ Cup water
- several Tablespoons of extra virgin olive oil (Napa Valley Naturals)
Combine cornmeal, flour, baking powder, salt and sugar. Add egg and mix well. Finally add milk and combine all ingredients. Preheat oven to 375 degrees. Add a bit of oil to cast iron corn molds (enough to slightly coat bottom), place into oven and heat for several minutes (until oil is hot), remove and pour in corn meal mix. Bake about 15-20 minutes until golden brown. Enjoy eating and serving these southern treats!