My grandmother and mother very often made cornbread sticks along with our summer suppers when I was a child. I grew up on Cape Cod, and we ate a lot of fresh fish back in those days. Cod, haddock, flounder, and bluefish were all staples at our summer table. Cornbread is eaten alongside fish to help push down any bones you might accidentally swallow. Due to food allergies, and tragically polluted and overfished waters, we’ve stopped eating the fish. But the cornbread sticks have remained. My mother still bakes them up every year when we go back East for our annual summer reunions, and I make them for my kids, who love them just as much as I always have. I make them with my Basic Gluten-Free Flour Mix, but you may also use Gluten-Free Bread Flour Mix (page 158) for a more intense flavor and a slightly more crumbly texture.
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