Sausage Cornbread Sticks

Oxmoor House
about 1 1/2 dozen


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2 cups self-rising cornmeal
1 teaspoon sugar
1 1/2 cups milk
1 egg, beaten
1/4 cup shortening, melted
1 pound bulk pork sausage


Combine cornmeal and sugar in a medium mixing bowl; mix well. Stir in milk, egg, and shortening just until dry ingredients are moistened. Set aside.

Brown sausage in a large skillet over medium heat, stirring to crumble. Drain well. Stir sausage into cornmeal mixture.

Heat well-greased cast-iron corn stick pans in a 450° oven 3 minutes or until very hot. Pour batter into pans, filling two thirds full. Bake at 450° for 20 minutes or until golden brown.

Created date

February 2010