Best Bacon Onion Cornbread Sticks

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6 stripes of bacon, fried and crumbled, reserve bacon dripping/grease

1/2 cup chopped sweet onion like Vidalia

1 cup yellow cornmeal

1/2 cup all purpose flour

1–1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt + extra for wells of pan

1/4 teaspoon Poultry seasoning

1 cup buttermilk

2 tablespoons sour cream

1/3 cup vegetable oil

1 large egg

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Preheat oven to 425 F.
Brush wells of 2 cast iron corn stick pans or 1-10″ large cast iron skillet with bacon drippings, place in oven to preheat for 15 minutes.
In large mixing bowl, mix together all dry ingredients plus bacon bits & onions, toss and form a well.
In small bowl, mix together buttermilk, egg, vegetable oil, and sour cream.
Pour the wet ingredients into the well of dry ingredients.
Remove preheated pan from oven, sprinkle with sea salt to each well.
Fill each well with corn bread batter about 1/2 full. Be careful not to overfill the wells for best results.
Bake until golden brown about 10-12 minutes.
All to cool slightly before removing from pan.
Serve with softened butter

Preheating your cast iron pans will make the crust crispy.
Corn sticks can be made a ahead and frozen. To bake thaw to room temperature and warm in 325 degree oven. ( Note the sticks will not be crunchy if you freeze and thaw).

Find it online: https://lizbushong.com/best-bacon-onion-cornbread-sticks/