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Crunchy Corn Sticks

Yield 1 dozen


  • 1/2 cup butter or margarine, melted and divided
  • 1 cup self-rising cornmeal
  • 1/2 cup all-purpose flour
  • 1 cup buttermilk
  • 1 egg, beaten

How to Make It

  1. Brush cast-iron corn stick pans lightly with a small amount of melted butter, and set aside.

  2. Combine cornmeal and flour in a small mixing bowl; mix well. Add buttermilk and egg, stirring just until dry ingredients are moistened. Stir remaining butter into batter, mixing well.

  3. Heat prepared pans in a 400° oven 3 minutes or until very hot. Spoon batter into pans, filling two-thirds full. Bake at 400° for 20 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve hot.

Oxmoor House Homestyle Recipes