Cornbread Sticks with Honey Butter Glaze are a delightful Southern tradition! These crispy, golden sticks are a beloved staple of Southern cuisine, and once you take a bite, you’ll understand why! Whether you’re a seasoned cook or a kitchen newbie, this recipe is sure to be a favorite with its simplicity and irresistible flavor.
The secret to achieving the perfect Southern Buttermilk Cornbread Sticks lies in the quality of the ingredients and the time-honored tradition of cast-iron baking that has been passed down through generations. One bite of these mouthwatering cornbread sticks will have your family and friends begging for more!
WHAT IS THE BEST CORNMEAL TO USE FOR CORNBREAD STICKS?
There are several types of cornmeal and the good news is that all will work fine for this recipe. Choose the one that appeals to you!
CORNBREAD STICK RECIPE VARIATIONS:
BEST WAY TO TAKE CARE OF A CAST IRON PAN?
New cast iron pans come pre-seasoned and shouldn’t need any special prep. But it’s recommended you season any cast iron pan a couple of times a year, or more frequently if you use it often:
½ cup unsalted butter (melted and cooled slightly)
1 large egg (room temperature)
1 cup buttermilk (room temperature)
1 cup (120g) yellow cornmeal (Bob’s Red Mill)
½ cup (60g) whole grain corn flour (Bob’s Red Mill)
½ cup (63g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (50g) granulated sugar
3 tablespoons honey or pure maple syrup (not pancake syrup)
HONEY BUTTER GLAZE:
1 cup unsalted butter, softened to room temperature
1/3 cup honey
3 tablespoons confectioners’ sugar
½ teaspoon sea salt
Lodge Cast Iron Cornbread Pan
HOW I MAKE THESE:
YIELD: 11-12 regular cornbread sticks
RECIPE NOTES: There are several types of cornmeal and the good news is that all will work fine for this recipe. Choose the one that appeals to you!
Original recipe created September 2014; revised and reposted January 2024.
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