Scallion Corn Sticks


Preparation info

  • Difficulty


  • Makes about


    5 inch -long corn sticks

Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

The ideal bread for barbecues, fancy suppers, and virtually any meal that features soup or stew, corn sticks are revered in the South almost as much as ordinary corn bread. Right there alongside different-size cast-iron skillets in the Southern kitchen are two or three cast-iron molds for corn sticks, which can be found in most hardware stores and supermarkets. There literally is no substitute for these heavy, inexpensive molds that distribute heat so evenly and steadily. Just remember that, for the corn sticks to be properly soft inside with a crispy exterior, the molds must be scorching hot before the batter is spooned in. Most Southerners consider it a sacrilege and outrage to add sugar to any cornmeal bread, but I must confess that lately I’ve been sneaking about a teaspoon into my corn stick batter, and I still can’t decide which I like better.


  • 2 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup regular buttermilk
  • ¼ cup vegetable shortening, heated slightly
  • 4 scallions, minced (white parts only)


In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt and stir till well blended. Add the eggs one at a time, beating the mixture well after each addition. Add the buttermilk and stir till well blended, then add the shortening and scallions and stir till smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.

Preheat the oven to 500°F.

Grease two or three cast-iron corn-stick molds and set in the oven till the molds are scorching hot. Spoon the batter into the molds and bake till the tops are golden and crisp, 10 to 12 minutes. Serve piping hot.