Cornstick pans have always been a puzzle. Most of them have not six or twelve but seven corn-shaped wells. Seven? Maybe the intention is a baker's half-dozen, but it's an awkward number, especially when there are just two people at the table.
I've got two of them: If you've got a family of any size or company coming, you need at least two pans to make a reasonable batch with enough bread to go around. But now that there's usually only two of us at our table, one pan will do.
Unfortunately, half a batch of most cornbread batter recipes is more than is needed to fill one pan. After a little bit of trial and error fiddling, however, I've finally come up with a formula that's just right.
Cornsticks for Two
Makes 7 cornsticks, serving 2-3
2/3 cup stone-ground cornmeal
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2/3 cup whole milk buttermilk
2 tablespoons olive oil or melted butter, plus more for the pan
1 large egg, at room temperature
Softened butter (salted or unsalted—your choice), for serving
1. Position a rack in the center of the oven, put a seasoned cornstick pan on it, and preheat the oven to 450-475° F. Whisk together the meal, baking powder, soda, and salt. Measure the buttermilk in a 2-cup measuring cup and add the oil. Break the egg into the cup and beat until the mixture is smooth. Pour the liquid ingredients into the dry and quickly stir until the batter is smooth.
2. When the oven is preheated, carefully remove the cornstick pan (it should be very hot) and brush its wells with olive oil or butter. Quickly divide the batter evenly among the wells and immediately return the pan to the oven. Bake until the cornsticks are cooked through and a crisp golden brown, about 14 minutes. Meanwhile, line a bread basket with a thick kitchen towel and have it ready. As soon as the cornsticks are done, turn them out into the prepared basket, fold the towel over them, and serve at once, with softened butter passed separately.
