Corn Sticks

Oxmoor House
2 dozen


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3 cups white cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
2 cups buttermilk
4 eggs, beaten
1/4 cup shortening, melted


Combine first 5 ingredients; mix well. Add buttermilk and eggs, stirring just until dry ingredients are moistened. Stir shortening into batter.

Heat well-greased cast-iron corn stick pans in a 400° oven for 3 minutes or until very hot. Remove from oven; spoon batter into pans, filling three-fourths full. Bake at 400° for 25 minutes or until lightly browned.

Created date

February 2010