Angel Corn Sticks Recipe

Inspired by the angel biscuit craze of the 70s, we gave classic buttermilk cornbread batter a featherlight lift simply by stirring a packet of yeast into the batter. Sizzling hot cast-iron corn stick pans deliver a crsip, nutty, all-around crust with a tender moist crumb inside.

Hands-On Time time: 15 minutes
Total Time time: 30 minutes
Yields: 2 dozen


1 1/2 cups plain yellow cornmeal

1 cup all-purpose flour

1 (1/4-oz.) envelope active dry yeast

1 tablespoon sugar

1 1/2 teaspoons baking powder

1 teaspoon table salt

1/2 teaspoon baking soda

2 large eggs, beaten

2 cups buttermilk

1/2 cup vegetable oil

How to Make It

Preheat the oven to 450˚F. Stir together the first 7 ingredients in a large bowl. Combine the eggs, buttermilk, and oil; add to the dry ingredients, stirring until the batter is smooth. Spoon the batter into 2 well-greased cast-iron corn-stick pans, filling half full.

Bake at 450˚F for 12 to 15 minutes or until golden brown.


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