Yield: 10 Servings
|2 cups||Sifted white corn meal|
|3 tablespoons||Melted shortening|
|3 teaspoons||Baking powder|
|\N \N||John Hartman|
|\N \N||Indianapolis, IN|
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.