Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 tablespoon | Bacon drippings or vegetable shortening |
| 2 cups | Finely ground white or yellow cornmeal |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 2 \N | Eggs, lightly beaten |
| 1½ cup | Buttermilk or 1 percent milk |
Preheat oven to 425 degrees.
Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon drippings. For crisp crust, heat greased pans 5 to 10 minutes in preheated oven, or until batter sizzles when it hits the pan.
Meanwhile, stir cornmeal and baking powder with soda in mixing bowl.
Beat eggs with buttermilk and stir into dry ingredients. Spoon batter into hot corn stick pans or skillet, and bake 15 to 20 minutes for corn sticks; 25 to 30 minutes for corn bread; or until browned and pulling from sides of pan. Serve immediately.
Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate, 2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium.
Francis Price writing in the Oregonian's FOODday, 1/12/93.
Posted by Stephen Ceideburg