"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Sticks Recipe

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

Contributor:  
Contributor:  
Nan Eaton

Category:
Category:

Ingredients:  
Ingredients:  
12" well-seasoned black skillet or black corn stick pan
2 tbsp bacon drippings or butter
2 cup White Lilly self-rising corn meal (just buy this for anything you use corn meal for)
1 egg
2 cup +/- liquid (the consistency is more important than the formula)

Directions:
Directions:
Place the skillet on high heat and melt the drippings or butter. Stir the corn meal, egg and liquid until you get the right consistency. Pick up the skillet and swirl the grease around until the bottom and sides are coated. Pour the batter in the hot skillet and return to the heat until the edges look dry and the grease has fried a thin crust on the bottom and sides of the pan. Put the skillet in a hot oven (400) for about 30 minutes or until the cornbread is done through and gold and crusty on top. Flip it out onto a plate, butter the top and slice.

If you use the black corn stick pan, put butter in each of the stick molds of the pan and put the pan in the hot oven while you mix up your batter. When the mold gets hot, fill each mold about halfway up and bake. When they are done, butter them well and start another batch. When they are done, butter them well and dump them out. Butter the pan again and pour in more until you are through.

Personal Notes:
Personal Notes:
A well-seasoned black skillet is imperative for any good Southern cook to own.

 

 

 

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