Recipe - Corn Sticks Or Corn Bread

Stephen Ceideburg
1 tablespoon Bacon drippings or vegetable
shortening
2 cup Finely ground white or
yellow cornmeal
1 One half teaspoon Baking powder
One half teaspoon Baking soda
2 Eggs, lightly beaten
1 One half cup Buttermilk or 1 percent milk

Preheat oven to 425 degrees.

Grease 2 corn stick pans or a 10inch 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini