Great as croutons, cracker substitutes, or for dipping…
Not sure if these delightful little mini rod iron finds are worth the outrageous price I paid for them, but I had fun making the miniature cornmeal corncobs, anyway. I love cornbread. Vanja hates it. Proja is a national dish in the former Yugoslavia, where he is from. Pura is a famous porridge from the Kupres area made with cornmeal, as well. Vanja will have none of it. I love it all. Never make it unless I am going out. And, I am going out.
mini corn cob cornbread pans
Isn’t it a shame he is such a picky fellow? This recipe is so easy and absolutely scrumptious, to me.
The trick is the 450°F oven and heating the rod iron pans in it before filling them with the batter. They are half cooked before they get back into the oven. I made large ones, too, and they are to be brown and crispy on the outside and tender on the inside. I was afraid to let the little ones get brown on the outside as there was only a teaspoon of batter per cob. However, they would probably be delicious as crunchy cracker type sticks, too.
Mini Corn Cob Cornbread
The buttermilk adds the sour tang to the mix and each begs to be dipped into melted butter and slathered with sour cream. Why is that?
I am serving them with a cheesy dip… but see the little pile to the right? That’s the “family” pile and I will be enjoying them tomorrow, probably slathered with sour cream and a bit of butter. After reheating them, of course.
Large Corn Cob Cornbread pans with both large and mini cornbread
Cornbread: Mini Corn Cob Cornbread Sticks
Ingredients:
- 2 cups of cornmeal (yellow or white)
- ½ cup sifted flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg lightly beaten
- 2 cups buttermilk
- 2 tablespoons bacon drippings, butter or oil
Method:
- Preheat oven to 450°F
- Pre-heat cast iron pans
- Melt fat dripping or butter
- Mix together dry ingredients
- Whisk egg and buttermilk; mix with dry ingredients
- Add melted fat; stir to combine
- Take cast iron skillet out of oven; ladle batter into forms (1 teaspoon per mini, 1 tablespoon per large form)
- Bake minis in oven for 4-5 minutes, large in oven for 20 minutes
- Cornbread should be golden on top and pulling away from the sides of the skillet.
ERMGHAAD. This is really cute!!
I thought so!
🙂
V
looks like it is fun to make and really surprising, going to give it a try……if I can find the molds. Valerie, you always inspire people with this kind of recipe. Thanks again.
Thanks, Tonny
Just go for the bigger corn cob cornbread moulds. They can be found in almost any kitchen shop and are cast iron.
🙂
V
I’m with you – I love cornbread! I don’t have any cute pans like yours but I love it even baked in a 8×8 pan. Never tried bacon drippings – yum!
Susan
For some reason, melted butter and sour cream seem to call to me whenever I eat cornbread. Not sure why. I have been having a lot of fun with this!
🙂
Valerie
Hi.
I once made a half-pan of cornbread because I wanted it thin and crispy on the outside with just a little “bread” in the middle. It is GREAT. It made me wonder if there were mini cornbread-stick pans. I’m thinking 3 inches or so. Is this the case with yours? Are they for sale anywhere else? I would sell the mini sticks out of a food truck and make millions!! Thanks!
Let me tell you this little pan is a little smaller than three inches – or about that… hmmmm? It is adorable. it cost an arm and a leg – 30 dollars as it is very heavy cast iron. I bought it at a local kitchen shop and have never seen them before or after, and there is no identifying mark. Go forth, Cliff! Hope you find them to make your millions! One must always have a dream. I just want to taste your crispy bits now!
🙂
V