Cornsticks Recipe

Mix dry ingredients

In a large bowl whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the buttermilk and egg until combined. Stir in the melted butter and mix until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula until just combined — the batter should be thick but pourable and slightly lumpy. Do not overmix; allow the batter to rest 5–10 minutes to hydrate the cornmeal.

Heat oil

Pour about 1 cup of vegetable oil into a heavy 10–12 inch skillet (or shallow saucepan) — oil should be about 1/4 to 1/3 inch deep. Heat over medium-high heat until it reaches 350°F (175°C) or until a small drop of batter sizzles and rises to the surface immediately.

Fry cornsticks

Using two spoons or a small cookie scoop (about 1 tablespoon capacity) drop tablespoon-sized logs of batter into the hot oil, spacing them so they don't touch (work in batches). Fry 1.5–2.5 minutes per side, turning once with a slotted spoon or tongs when the edges are golden brown, until all sides are golden and a skewer inserted into the center comes out clean. Adjust heat as needed to avoid burning; maintain roughly 325–350°F cooking temperature.

Drain and season

Transfer cooked cornsticks to a wire rack set over a baking sheet or to paper towels to drain briefly. If desired, brush warm cornsticks lightly with melted butter and sprinkle with coarse or flaky salt to taste.

Serve

Serve warm as a side with soups, chili, barbecue, or breakfast. Leftovers can be reheated in a 350°F (175°C) oven for 6–8 minutes to re-crisp.