Yield: 10 Servings
Measure | Ingredient |
---|---|
2 \N | Eggs |
2 cups | Buttermilk |
1 teaspoon | Sugar |
1 teaspoon | Soda |
2 cups | Sifted white corn meal |
3 tablespoons | Melted shortening |
1 teaspoon | Salt |
3 teaspoons | Baking powder |
\N \N | John Hartman |
\N \N | Indianapolis, IN |
\N \N | 1996 |
Beat eggs together until light. Add milk, shortening and salt. Add meal, being careful in putting in, as meal varies and the batter should be a medium batter. Beat smooth. Grease and heat stick pans.
Sift in the baking powder and dissolve the soda in a spoonful of cold water. Add to the mixture, stir well and pour into molds. Bake in good hot oven until brown and crusty--about 15 to 20 minutes. Corn sticks need a batter some thinner than muffins.