"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Corn Sticks Recipe

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This recipe for Corn Sticks, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Weil
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 c. cornmeal
3 c. all-purpose flour
5 T. sugar
2 T. baking powder
1 1/4 tsp salt
4 eggs
3 c. milk
1 c. vegetable shortening, heated but not fulled melted

Directions:
Directions:
Preheat oven to 500 F.

Combine dry ingredients in a large bowl. Add eggs one at a time, mixing well after each is added. Thoroughly blend in milk. Add shortening and mix well. Cover and refrigerate one hour.

Grease small corn stick molds (individual sections should measure 5 x 1 1/2 inches) and set in oven until molds are very hot.

Using a pastry bag without tip, quickly pipe batter into hot molds. Bake until tops are golden brown, about 10 minutes. Serve immediately.

Number Of Servings:
Number Of Servings:
20 five-inch corn sticks
Personal Notes:
Personal Notes:
These are amazing with chili or soup on a cold day!

 

 

 

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