Spicy Cornbread Cobs
To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.
If you don't own 17 to 20 corn cob molds, bake the cornbread sticks in batches, wiping the molds and brushing them with melted butter before each use.