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.

By Mary Allen Perry
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Ingredients

Directions

  • 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.

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

Source

Recipe Revival: Southern Classics Reinvented for Modern Cooks (2016; Time Inc. Books)

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