Corn sticks
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
| John Hartman | ||
| Indianapolis, IN | ||
| 1996 | ||
Directions
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.