Corn Bread Sticks

There’s something about cornbread baked in those little ear-of-corn molds that just hits different. More crust per bite, a crunchier outside, and that golden cornmeal flavor concentrated into a shape you can grab right off the plate.

This batter leans on sour milk and baking soda for a tangy lift, the same trick Southern bakers have used for generations. Melted shortening keeps the crumb tender while the well-oiled pan does the heavy lifting on that shatteringly crisp exterior.

Ten minutes to mix, twenty-five in the oven, and you’ve got a dozen golden corn sticks ready to pile next to a bowl of beans, chili, or just about any soup you’ve got simmering.

Kitchen Tips

• No sour milk? Add a tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes. It curdles and works the same way.
• Oil the corn-stick pans generously and preheat them in the oven before pouring in the batter. The sizzle when the batter hits the hot pan is what builds that crust.
• Fill the molds only two-thirds full. The batter rises and you want room for it to dome without spilling over.
• These are best eaten warm, straight out of the pan with a pat of butter melting on top.