Country corn bread of sticks

6 servings

Ingredients

Quantity Ingredient
Appeared in Sun-Sentinel Food Section 7/6/95
1½ cup Cornmeal
⅓ cup All-purpose flour
2 teaspoons Baking powder
½ teaspoon Baking soda
1 teaspoon Sugar
½ teaspoon Salt
2 eaches Eggs, beaten
1½ cup Buttermilk
¼ cup Vegetable oil or bacon drippings

Directions

Preheat oven to 450 degrees. Combine cornmeal, flour, baking powder, baking soda, sugar and salt, stirring well. Combine eggs, buttermilk and oil, or bacon droppings if using; add to cornmeal mixture, stirring just until moistened. Place a well greased 8-inch cast-iron skillet, 8-inch square pan or cast-iron corn-stick pan in oven for 4 minutes or until hot. Remove pan from oven; spoon batter into pan, filling indentations in corn-stick pan three-fourths full. Bake for 15 to 20 minutes or until lightly browned. Makes 6 to 8 servings.

Makes 1-½ dozen corn sticks. Per serving (corn bread): 200 calories, 5 grams protein, 9 grams fat, 24 grams carbohydrates, 55 milligrams cholesterol, 432 milligrams sodium, 43 percent calories from fat. Per corn stick: 89 calories, 2 grams protein, 4 grams fat, 11 grams carbohydrates, 24 milligrams cholesterol, 192 milligrams sodium, 43 percent calories from fat. Recipe from Southern Traditions (Viking Studio Books, 1994) by Margaret Agnew. Posted by Sonya Wiren 7/7/95

Submitted By SONYA WIREN On 07-07-95

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