 |
Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 10 |
|
CRISPY GOOD!! My mother always baked cornbread sticks in a cast iron corn stick pan. She always told me that the secret was to have the sections of the pan well-greased with vegetable oil and to preheat the empty pan first. This made the edges and bottoms of the cornbread sticks to begin a fry-crisp crust. This was a treat that the whole family enjoyed particularly when having cooked leafy green vegetables. This is her recipe as she wrote it. Ingredients:
1 1/4 cups all-purpose flour |
3/4 cup yellow cornmeal |
2 teaspoons baking powder |
1 teaspoon salt |
1/4 cup sugar |
3 tablespoons butter, melted |
1 egg |
1 cup milk |
Directions:
1. Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil.
2. In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar.
3. In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth.
4. Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.
|
|