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Corn Sticks

Yield about 2 dozen


  • 2 cups buttermilk
  • 2 eggs, beaten
  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons bacon drippings, divided

How to Make It

  1. Combine buttermilk and eggs in a medium mixing bowl; mix well. Add cornmeal, baking powder, salt, and soda; stir well. Stir in 1 tablespoon plus 1 1/2 teaspoons bacon drippings.

  2. Brush cast-iron cornstick pans with remaining bacon drippings; heat in a 425° oven 3 minutes or until very hot. Spoon batter into pans, filling two-thirds full. Bake at 425° for 20 minutes or until golden brown.

Oxmoor House Homestyle Recipes