There’s a special kind of magic that happens when a simple dish, made with humble ingredients, becomes an absolute showstopper on the dinner table. These Golden and Crispy Fried Corn Sticks are a perfect example. A beloved staple of Southern comfort food, they offer an irresistible combination of a crunchy, golden exterior and a tender, soft, and flavorful interior. Forget plain old cornbread; these individual sticks are not only charming but also deliver maximum crispy surface area, making them the ideal accompaniment to virtually any meal.
Why I Love This Recipe
I’ve always been drawn to recipes that evoke a sense of tradition and heartfelt cooking, and these corn sticks hit that sweet spot. What I particularly love about this recipe is its deceptive simplicity. With just a few common pantry ingredients, you can create something truly extraordinary that feels both rustic and refined.
The secret to their perfection lies in preheating the special corn stick pans – this step is crucial for achieving that signature golden-brown crust that shatters delightfully with every bite. They’re incredibly versatile too. While often served with savory dishes, the hint of sweetness makes them equally wonderful with a drizzle of honey. Plus, they’re just plain fun to eat! They’re quick to make once you get going, ensuring a fresh batch for any meal.
Ingredients
To create these delightful corn sticks, gather these simple ingredients:
- 2 tablespoons shortening or vegetable oil (for greasing the pan)
- 1 cup cornmeal (yellow or white)
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 1 large egg, beaten
- 3 tablespoons vegetable oil or melted shortening (for the batter)
Swaps and Notes
- Cornmeal: Both yellow and white cornmeal work beautifully. Yellow tends to give a slightly richer color and a more pronounced corn flavor, while white is traditional in some Southern regions for a milder taste. Use a fine to medium grind for the best texture.
- Sugar: The sugar in this recipe provides a very subtle sweetness that balances the savory corn flavor and helps with browning. If you prefer a completely savory corn stick, you can reduce or omit it, but I find it really enhances the overall taste.
- Buttermilk: Buttermilk is key to the tender texture and slight tang. If you don’t have buttermilk, you can easily make a substitute: add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk (dairy or plant-based) and let it sit for 5 minutes before using.
- Shortening/Oil for Pan: Using shortening or oil to grease and preheat the pan is essential for that non-stick, extra-crispy exterior. Don’t skimp on this step!
- Vegetable Oil/Melted Shortening in Batter: This fat contributes to the moist interior of the corn sticks. Choose your preference, ensuring it’s melted if using solid shortening.
List of Steps for the Recipe
- Preheat Oven & Pans: Preheat your oven to a toasty 450°F (232°C). While the oven heats, grease two 6-cavity corn stick pans generously with about 1 tablespoon of shortening or vegetable oil each. Place the greased pans into the preheating oven for a quick 5-minute preheat. This step is crucial for achieving that characteristic crisp, golden crust.
- Combine Dry Ingredients: While those pans are warming up, grab a large mixing bowl. Whisk together the cornmeal, all-purpose flour, sugar, salt, baking powder, and baking soda. Make sure everything is well combined and free of lumps.
- Prepare Wet Ingredients: In a separate medium bowl or liquid measuring cup, combine the buttermilk, your beaten large egg, and the 3 tablespoons of vegetable oil or melted shortening. Whisk these wet ingredients together until thoroughly blended.
- Combine All Ingredients: Pour the wet ingredient mixture into the bowl with the dry ingredients. Give it a gentle stir with a spoon or spatula until everything is just combined. It’s important not to over-mix, as this can lead to tough corn sticks. A few small lumps are perfectly fine.
- Fill Hot Pans & Bake: Carefully take the hot corn stick pans out of the oven (use oven mitts!). Working quickly and carefully, fill each hot cavity with the prepared batter.
- Bake: Pop the filled pans back into the preheated oven. Bake until they’re beautifully golden on top – this will typically take 14 to 16 minutes for larger corn sticks or about 12 to 14 minutes for smaller ones. Keep an eye on them for optimal browning.
- Remove & Re-bake (if needed): As soon as they’re done, carefully pop the corn sticks out of the pans. If you have leftover batter, simply grease one of the hot pans again and bake another round – no batter left behind! Serve warm and enjoy immediately.
Tips for Success
- Don’t Skip Preheating Pans: This is the most important step for crispy corn sticks. The hot fat and pan instantly crisp the batter.
- Generous Greasing: Ensure the pan cavities are well greased so the corn sticks don’t stick and develop that beautiful crust.
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, resulting in tough corn sticks. Mix just until the ingredients are combined.
- Serve Immediately: Corn sticks are at their absolute best when fresh out of the oven, hot and crispy.
- Invest in a Corn Stick Pan: While you could technically bake this batter in a muffin tin, a cast-iron corn stick pan is essential for the classic shape and superior crispness.
Serving Suggestions and Pairings
These Golden Corn Sticks are incredibly versatile and can accompany a wide variety of meals:
- Classic Southern Sides: Perfect with anything saucy! Use them to sop up gravy, stew, or the delicious broth from dishes like This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavoror This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
- Hearty Main Courses: They are a natural pairing with roasted meats such as These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays, or casseroles like This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit.
- Breakfast/Brunch: Drizzle with butter and honey, maple syrup, or even a dollop of fruit jam for a sweet breakfast treat.
- Soups and Chilis: Excellent for dipping into a warm bowl of chili or any hearty soup.
- Pasta Dishes: Believe it or not, they can be a delightful bread alternative with a classic dish like Classic Spaghetti Recipe with Homemade Sauce.
Storage and Leftover Tips
Corn sticks are definitely best enjoyed immediately. However, if you have any leftovers, allow them to cool completely before storing them in an airtight container at room temperature for up to 1-2 days. To reheat and regain some crispness, place them in a toaster oven or bake in a conventional oven at 350°F (175°C) for a few minutes until warmed through and crisped. Avoid the microwave, as it will make them soft and chewy.
More Recipes You Will Love
If you enjoyed making these comforting corn sticks and love classic, hearty recipes, be sure to explore some of these other delicious options from Chef Maniac:
- For another soulful Southern meal that pairs beautifully with cornbread, check out This Tomato Skillet with Okra and Sausage is My Favorite Quick Dinner Packed with Southern Flavor.
- And if you’re looking for another comforting classic that’s perfect for a cozy night, try This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort.
Final Thoughts
These Golden and Crispy Fried Corn Sticks are more than just a side dish; they’re a little piece of culinary history and pure comfort. Easy to make and utterly delicious, they’re guaranteed to become a family favorite. Get ready for compliments and empty plates!
Did you make these corn sticks? What was your favorite part – the crispy crust or the tender inside? Share your thoughts and serving ideas in the comments below! And for more amazing recipes that bring joy and flavor to your table, be sure to follow Chef Maniac and Jason Griffith.
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