Recipe - Cornsticks

One fourth cup Vegetable oil
2 cup Cornmeal; as noted
1 One fourth cup Milk
1 Egg; beaten
1 One half teaspoon Fennel seed, cracked (or
cumin seed)
1 One half teaspoon Cracked pepper

Preheat oven to 450 degrees. Pantry note: cornmeal from a mix or use
selfrising cornmeal.
Pour the shortening in a castiron cornstick mold or 10inch skillet. Place
mold in the hot oven.
Place the selfrising cornmeal or mix in a bowl and whisk in the milk and
egg. Add the fennel and pepper and stir until thoroughly blended. Stir the
hot shortening from the mold into the batter, then pour the batter into
mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.

[patH mcRecipe]
Recipe By : Nathalie Dupree Cooks (1996) TVFN

Posted to MCRecipe Digest V1 #243

Date: Sat, 12 Oct 1996 20:19:43 0700 (PDT)

From: patH phannema@wizard.ucr.edu