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Southern Corn Sticks Satsuma Tea Room

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Southern Corn Sticks Satsuma Tea Room
Gourmet April 1996

1/4 cup melted vegetable shortening,
plus additional for greasing molds
2 cups yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon baking soda
1 3/4 cups well-shaken buttermilk
2 large eggs

 Preheat oven to 450 degrees F. Grease eighteen 5-by-1 1/2-inch corn-stick molds generously with shortening and heat in oven 10 minutes.
While molds are heating, in a bowl whisk together cornmeal, flour, baking powder, salt, sugar and baking soda. Add the buttermilk, eggs and melted shortening and whisk batter just until combined. Remove molds from oven and divide batter among them, spreading it evenly. Bake corn sticks in
middle of oven until a tester comes out clean, about 12 minutes. Remove
corn sticks from molds and serve hot. Makes 18.

Featured Archive Recipe:
Mammy's Corn Bread
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