Buttermilk–Herb Corn Sticks
 
Makes about 24
Ingredients
  • 3 slices bacon, chopped
  • ⅓ cup unsalted butter
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon minced garlic
  • ¼ cup all-vegetable shortening
  • 2 cups self-rising buttermilk cornmeal mix
  • 1¾ cups whole buttermilk
  • ¼ cup mayonnaise
  • 1 large egg
Instructions
  1. In a medium skillet, cook bacon over medium heat until browned and crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet.
  2. Melt butter with drippings over medium-high heat. Add chives, parsley, dill, and garlic; cook until tender, about 2 minutes. Remove from heat.
  3. Preheat oven to 425°. Divide shortening among 4 (6-well) cast-iron corn stick pans. Place pans in oven to heat.
  4. In a large bowl, whisk together cornmeal mix, buttermilk, mayonnaise, and egg; stir in bacon and garlic-herb mixture. Remove hot pans from oven, and divide batter among wells of pans.
  5. Bake until golden brown, 15 to 20 minutes. Let cool in pans for 10 minutes; serve warm.
Notes
Kitchen Tip: You can also bake the cornbread in a 10-inch cast-iron skillet.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/buttermilk-herb-corn-sticks-recipe/