Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Appeared in Sun-Sentinel Food Section 7/6/95 |
1½ cup | Cornmeal |
⅓ cup | All-purpose flour |
2 teaspoons | Baking powder |
½ teaspoon | Baking soda |
1 teaspoon | Sugar |
½ teaspoon | Salt |
2 eaches | Eggs, beaten |
1½ cup | Buttermilk |
¼ cup | Vegetable oil or bacon drippings |
Preheat oven to 450 degrees. Combine cornmeal, flour, baking powder, baking soda, sugar and salt, stirring well. Combine eggs, buttermilk and oil, or bacon droppings if using; add to cornmeal mixture, stirring just until moistened. Place a well greased 8-inch cast-iron skillet, 8-inch square pan or cast-iron corn-stick pan in oven for 4 minutes or until hot. Remove pan from oven; spoon batter into pan, filling indentations in corn-stick pan three-fourths full. Bake for 15 to 20 minutes or until lightly browned. Makes 6 to 8 servings.
Makes 1-½ dozen corn sticks. Per serving (corn bread): 200 calories, 5 grams protein, 9 grams fat, 24 grams carbohydrates, 55 milligrams cholesterol, 432 milligrams sodium, 43 percent calories from fat. Per corn stick: 89 calories, 2 grams protein, 4 grams fat, 11 grams carbohydrates, 24 milligrams cholesterol, 192 milligrams sodium, 43 percent calories from fat. Recipe from Southern Traditions (Viking Studio Books, 1994) by Margaret Agnew. Posted by Sonya Wiren 7/7/95
Submitted By SONYA WIREN On 07-07-95