Corn Sticks
Ingredients
- This makes seven 5-inch corn sticks and two custard cup muffins:
- 2/3 cup yellow cornmeal
- 1/3 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup plus 2 Tablespoons oil, melted bacon drippings or melted butter
- 1/2 cup milk
- 1 egg lightly beaten
- extra oil for the pan
Directions
Pre-heat your oven to 425 degrees. Put 1/2 teaspoon
of oil in each corn stick well and the custard cups, put them in the hot
oven. Mix dry ingredients in a bowl. In another bowl combine liquid ingredients
and mix well. Add the liquid to the dry mixture and stir until just blended.
Pour the batter into the hot pans, filling each section 2/3 full. Bake
for 12 to 15 minutes or until just done. The muffins take a little longer.
Serve immediately with lots of butter.
Notes
Years ago in the Deep South, hot-from-the oven cornsticks
were a staple at dinnertime. And, dinnertime was 12 noon. Another meal,
called "supper," was served at night. The authentic and classic cast iron
cornstick molds were--and still are--made by the Lodge Manufacturing Company
of South Pittsberg, Tennessee. Click
here to visit their site.
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