Breads & Bites

CORNBREAD STICKS

MAKES 14

Studded with bacon and spiced with Cajun seasoning, this cornbread has extra kick.

4 slices bacon, chopped
1 cup plain yellow cornmeal
½ cup self-rising flour
2 tablespoons sugar
1 teaspoon kosher salt, divided
¼ teaspoon Cajun Seasoning (recipe on page 7)
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 cup whole buttermilk
⅓ cup vegetable oil
1 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 or an 8-inch skillet 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 powder, and onion powder. In a small bowl, whisk together buttermilk, oil, and egg. Make a well in center of cornmeal mixture; stir in buttermilk mixture and crumbled bacon just until combined.

Carefully remove hot pans from oven. Sprinkle wells with remaining ½ teaspoon salt. Divide batter among wells. Bake until