CORNBREAD STICKS
MAKES 14
Studded with bacon and spiced with Cajun seasoning, this cornbread has extra kick.
4 slices bacon, chopped1 cup plain yellow cornmeal½ cup self-rising flour2 tablespoons sugar1 teaspoon kosher salt, divided¼ teaspoon Cajun Seasoning (recipe on page 7)¼ teaspoon garlic powder¼ teaspoon onion powder1 cup whole buttermilk⅓ cup vegetable oil1 large egg, lightly beaten Butter, to serve
1. In a large skillet, cook bacon over medium heat until crisp. Remove bacon using a slotted spoon; let drain on paper towels. Reserve 2 tablespoons drippings.
2. Preheat oven to 425°. Brush wells of 2 (7-stick) cast-iron cornstick pans with reserved bacon drippings. Place pans in oven to preheat for at least 15 minutes.
3. In a large bowl, whisk together cornmeal, flour, sugar, ½ teaspoon salt, Cajun Seasoning, garlic…
