Cornsticks
Serves: 4
Leola Gaylord
1 January 1970
Based on User reviews:
64
Spice
52
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Cornmeal (stone-ground)2 tbsps
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Sugar1 tsp
Salt (fine)1 cup
Milk1 large
Egg (beaten)Directions:
1
Special equipment: 9-stick cast-iron corn stick mold Preheat the oven to 400 degrees F
2
In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt
3
In a medium bowl, whisk together the milk and egg
4
Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed
5
Stir in the melted butter until just incorporated
6
Heat the cast-iron mold in the oven until hot
7
Carefully remove the pan from the oven and brush cornstick slots with butter
8
Spoon the batter evenly into the slots
9
Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes
10
Let cool slightly
11
Using a small knife, pop each cornstick from its slot and serve warm