Ingredients

  • 1 cup flour
  • 3/4 cup yellow corn meal
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons double-acting baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup cooked corn kernels
  • 2 eggs, lightly beaten
  • 3 tablespoons butter, melted and cooled
  • Two 7-stick corn stick molds, greased with melted lard
  • Directions

    Into a bowl sift together the flour, corn meal baking powder, baking soda and salt. Heat the corn stick molds in preheated 400 degree oven for 10 minutes. Stir the buttermilk, cooked corn, eggs and butter into the flour mixture. Stir the batter until it is just combined. Spoon the batter into the molds, filling each nearly to the top. Bake the corn sticks in the preheated oven for 15 minutes or until they are lightly golden and puffed and transfer them to a serving dish.

    Yeild: 14 corn sticks

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