Corn Sticks

Corn Sticks
18 servings

The secret of successful corn stick making? Beat the batter well and use preheated cast-iron molds. Be sure to serve piping hot, with plenty of butter.

1 1/2 cups corn meal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon baking soda
1/4 cup vegetable oil,
(or bacon drippings)
1 1/2 cups low-fat buttermilk
1 egg
May stir in up to 6 strips of
crumbled crisp bacon

Preheat oven to 450°. Brush cast-iron corn stick molds with oil or bacon drippings (DO NOT USE COOKING SPRAY); place molds in oven and preheat for no more than 10 minutes.

Beat ingredients well with wooden spoon. Using a teaspoon, fill molds 1/2 to 2/3’s full. Bake until golden brown, about 12 to 15 minutes.

Hint: The packaged mix gives a more cakelike stick while the ‘mix your own’ is a bit more crunchy