Southern Cornbread Sticks with Honey Butter Glaze

SOUTHERN CORNBREAD STICKS with HONEY BUTTER GLAZE

1/13/2024

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!

Southern Cornbread Sticks with Honey Butter Glaze

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!

Yellow cornmeal is coarsely ground and provides a sweet flavor and vibrant color, perfect for corn sticks
White cornmeal is also coarsely ground but yields a milder taste than yellow cornmeal
Stone-ground cornmeal offers a rustic texture and strong corn flavor
Fine-grind cornmeal is smoother, while medium-grind balances texture and flavor
Corn flour is finely ground. While cornmeal and corn flour are both made from milled, dried corn, they differ in texture completely. Cornmeal feels gritty, while corn flour is fine and smooth. The degree of milling determines the texture of the flour: corn flour is finely ground, while cornmeal is coarsely ground.
Gluten-free cornmeal is also available if you need to substitute! I recommend Bob's Red Mill.

Southern Cornbread Sticks with Honey Butter Glaze

CORNBREAD STICK RECIPE VARIATIONS:

MAPLE BUTTER GLAZE: You can substitute maple syrup for the honey for a delicious Maple Butter Glaze!

For GLUTEN-FREE CORNBREAD STICKS: You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour; you can substitute Bob’s Red Mill Gluten-Free Cornmeal for the regular cornmeal.
CHEESY JALAPENO CORNBREAD STICKS: If you love a little extra kick in your cornbread, add shredded cheddar cheese and diced jalapeño peppers to the batter. The cheese will melt and create pockets of deliciousness, while the jalapeños add a spicy twist. Serve these cheesy jalapeño cornbread sticks with a dollop of sour cream!
BACON & CHIVE CORNBREAD STICKS: Take your cornbread sticks to the next level by adding crispy bacon and fresh chives to the mix. Prepare the base recipe as usual, but fold in cooked and crumbled bacon and finely chopped chives into the batter before baking. The smoky flavor of the bacon combined with the freshness of chives is incredible! Serve them warm with a drizzle of honey for a sweet and savory treat!
HERB & GARLIC CORNBREAD STICKS: For a savory twist on the traditional cornbread sticks, add a blend of dried herbs and minced garlic to the batter. Mix in a tablespoon of dried Italian seasoning or a combination of dried thyme, rosemary, and oregano. Add a couple of cloves of minced garlic for an aromatic touch. These herb and garlic cornbread sticks will pair perfectly with a hearty soup or stew.

Southern Cornbread Sticks with Honey Butter Glaze

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:

Clean: Sprinkle the pan with salt and use a scrub brush or sponge with water to gently clean the surface to remove any dirt or residues – NEVER use soap!
Dry: Thoroughly dry the pan with a clean towel.
Oil: Apply a thin, even layer of a high-smoke-point oil (vegetable oil, flaxseed oil, or grapeseed oil) to the entire surface of the pan (exterior and interior), including the handle. Use a paper towel to spread the oil and remove any excess.
Bake: Place the oiled pan upside-down in an oven preheated to around 400°F; bake for about an hour.
Cool: Turn off the oven and let the pan cool inside. This gradual cooling helps to bond the oil to the pan’s surface.

Southern Cornbread Sticks with Honey Butter Glaze

SOUTHERN CORNBREAD STICKS with HONEY BUTTER GLAZE

Cornbread Sticks with Honey Butter Glaze are a delightful Southern tradition! 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!

Southern Cornbread Sticks with Honey Butter Glaze

INGREDIENTS:
CORNBREAD STICKS:
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

SPECIAL EQUIPMENT:
Lodge Cast Iron Cornbread Pan

HOW I MAKE THESE:

Remove egg and buttermilk from refrigerator and bring to room temperature.
Melt the butter and allow to cool down for 5 minutes.
Preheat oven to 425 degrees.
PREPARE PAN: Rub a generous amount of shortening in the cavities before pre-heating the pans, or brush each cavity with vegetable oil. The trick is to be very liberal with the oil or shortening! It will probably look like you’re putting too much oil in each impression…but you’re not. I recommend about 1 tablespoon of oil or shortening per pan (about ½ teaspoon in each cavity mold), but you don’t necessarily have to measure it out.
Place greased pans in oven to preheat for at least 5 minutes before filling.
PREPARE CORNBREAD BATTER: In a medium bowl, whisk together the cornmeal, corn flour, all-purpose flour, baking powder, baking soda and salt; set aside.
In a large bowl, whisk together the cooled melted butter, sugar, and honey/maple syrup until completely smooth and thick. Whisk in the egg just until blended. Finally, whisk in the buttermilk.
Using a spatula, slowly fold in half of the flour mixture until just combined; add the remaining flour mixture and again stir just until combined – the batter will be very thick. DO NOT OVERMIX!
Spoon the batter evenly into hot and prepared pans, filling them all the way to the top, but don’t overfill. You’ll hear it sizzle on contact with the hot pan.
Bake for about 12-13 minutes, or until they are light golden brown on top and firm to the touch. The underside will be darker since it’s touching the hot cast iron.
If you have extra batter, you can grease one of the hot pans and bake another batch of corn sticks to use up leftover batter.
PREPARE HONEY BUTTER GLAZE: In a large bowl using a paddle attachment or hand-held mixer, beat the butter for 2 minutes on medium speed until completely smooth and creamy. Beat in the honey, powdered sugar and sea salt until completely smooth, scraping down the sides of your bowl as necessary.
Remove corn sticks from oven and let cool for a few minutes, then tip pan and use a small knife or spatula to pry around the edges and nudge the corn sticks out.
Using a small spoon, immediately top each corn stick with a teaspoon or two of Honey Butter.
Serve the cornbread sticks warm or at room temp with Homemade Honey Butter on the side. SO GOOD!
Cornbread Sticks are best served the day that you bake them, but you can keep them fresh for an additional day by storing in a covered container. For longer storage, freeze corn sticks for up to 30 days. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

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!

Yellow cornmeal is coarsely ground and provides a sweet flavor and vibrant color, perfect for corn sticks
White cornmeal is also coarsely ground but yields a milder taste than yellow cornmeal
Stone-ground cornmeal offers a rustic texture and strong corn flavor
Fine-grind cornmeal is smoother, while medium-grind balances texture and flavor
Corn flour is finely ground. While cornmeal and corn flour are both made from milled, dried corn, they differ in texture completely. Cornmeal feels gritty, while corn flour is fine and smooth. The degree of milling determines the texture of the flour: corn flour is finely ground, while cornmeal is coarsely ground.
Gluten-free cornmeal is also available if you need to substitute! I recommend Bob's Red Mill.

RECIPE VARIATIONS:

MAPLE BUTTER GLAZE: You can substitute maple syrup for the honey for a delicious Maple Butter Glaze!

For GLUTEN-FREE CORNBREAD STICKS: You can easily make this recipe gluten-free by substituting your favorite 1:1 gluten free flour for the all-purpose flour - I use and recommend King Arthur, Measure for Measure Flour and Bob's Red Mill Gluten Free 1-to-1 Baking Flour; you can substitute Bob’s Red Mill Gluten-Free Cornmeal for the regular cornmeal.
CHEESY JALAPENO CORNBREAD STICKS: If you love a little extra kick in your cornbread, add shredded cheddar cheese and diced jalapeño peppers to the batter. The cheese will melt and create pockets of deliciousness, while the jalapeños add a spicy twist. Serve these cheesy jalapeño cornbread sticks with a dollop of sour cream!
BACON & CHIVE CORNBREAD STICKS: Take your cornbread sticks to the next level by adding crispy bacon and fresh chives to the mix. Prepare the base recipe as usual, but fold in cooked and crumbled bacon and finely chopped chives into the batter before baking. The smoky flavor of the bacon combined with the freshness of chives is incredible! Serve them warm with a drizzle of honey for a sweet and savory treat!
HERB & GARLIC CORNBREAD STICKS: For a savory twist on the traditional cornbread sticks, add a blend of dried herbs and minced garlic to the batter. Mix in a tablespoon of dried Italian seasoning or a combination of dried thyme, rosemary, and oregano. Add a couple of cloves of minced garlic for an aromatic touch. These herb and garlic cornbread sticks will pair perfectly with a hearty soup or stew.

Original recipe created September 2014; revised and reposted January 2024.

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