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Slater Corn Stix Recipe

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

Gil and Jeanne Slater
Added: Saturday, October 7, 2006


1 Tb shortening
1 Cup all purpose white flour
1/2 Cup sugar
3 tsp Baking Powder
1/2 tsp salt
1/2 Cup yellow corn meal
1 egg
1 Cup Milk

Heat oven to 400 F. Place corn stick pans in oven to

Melt the shortening and set aside to cool a little. Meanwhile,
combine the sifted flour, sugar, baking powder, and salt and
sift again.. Blend in the corn meal. Beat the egg lightly, stir in
the milk and add this mixture to the dry ingredients. Mix the
shortening into the batter and blend thoroughly.

Melt more shortening to grease pans. Brush melted
shortening onto preheated pans. Be generous if you want
them to come out easily.

Pour batter into the pans to just below the edge. Bake for 15
to 20 minutes. (Our oven - 17 minutes) Serve golden brown
with lots of butter on the side.

Number Of Servings:
Number Of Servings:
12 Stix
Preparation Time:
Preparation Time:
Prep 20 minutes, Bake 20 minutes per batch
Personal Notes:
Personal Notes:
We often make lots ahead of time and
freeze. They do freeze well and can be thawed and
reheated for 3 or 4 minutes at 400 F.




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