Yields 12 corn sticks
Prep.Time: 20 minutes + 25 minutes baking
1 cup all-purpose flour
3/4 cup yellow cornmeal
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
4 tablespoons shortening
Preheat oven to 400 degrees; grease a 12-stick corn-stick pan. Sift flour, cornmeal, baking powder and salt into a mixing bowl. In a blender, combine eggs, milk, sugar and shortening; blend 15-20 seconds or until smooth. Pour blended mixture over dry ingredients; stir lightly until only just combined. Spoon mixture into prepared corn-stick pan; bake 20-25 minutes or until crisp and golden brown.
NOTE: You can also make plain cornbread by baking mixture in a greased 9-inch square baking pan.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved