Crispy Cornsticks (Recipe)

Ingredients

1 cup yellow cornmeal

1/2 cup all-purpose flour

2 1/2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon baking soda

2 eggs

1 cup buttermilk

2 tablespoons cooking oil

Steps

1. Preheat the oven to 450c.  Heavily grease cornstick pans and place them in the oven to heat.

2. Meanwhile, in a medium bowl, stir together the cornmeal, flour, baking powder, sugar, salt and baking soda.  Make a well in the center; set aside.

3. In a small bowl, mix together the eggs, buttermilk and cooking oil.  Add the egg mixture to the dry ingredients all at once.  Stir by hand just until smooth.

4. Transfer the mixture to a large sturdy plastic bag.  Cut off one corner.  Carefully squeeze the mixture into the hot cornstick pans.

5. Bake in the 450c for 10 to 12 minutes or until the cornsticks are golden.

Tips

For corn bread, you can bake this batter in a 9-inch square pan; bake in a 450c oven for 25 minutes.

To reheat the cornstick: Place them on a plate and cover with paper towels.  Micro-cook on 100% power (high) for 15 seconds for 2 cornsticks, or for 20 to 25 seconds for 4 cornsticks.

This recipe also can baked in shaped iron bakeware pans to make cactus, fish, hearts or other shapes.  Follow the directions provided for using the pan.