Cornsticks

Title:
Cornsticks

Yield:
8 Servings

Categories:
Side
Dishes,
Bakery




Ingredients:





   1/4 c  Vegetable oil


     2 c  Cornmeal; as noted


 1 1/4 c  Milk


     1    Egg; beaten


 1 1/2 ts Fennel seed, cracked (or


          -cumin seed)


 1 1/2 ts Cracked pepper






 Preheat oven to 450 degrees. Pantry note: cornmeal from a mix or use


 self-rising cornmeal.


 Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place


 mold in the hot oven.


 Place the self-rising cornmeal or mix in a bowl and whisk in the milk and


 egg. Add the fennel and pepper and stir until thoroughly blended. Stir the


 hot shortening from the mold into the batter, then pour the batter into


 mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.


 


 [patH mcRecipe]


 Recipe By     : Nathalie Dupree Cooks (1996) TVFN


 


 Posted to MC-Recipe Digest V1 #243


 


 Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)


 


 From: patH