Corn sticks

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.

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