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Cornbread Sticks




Source of Recipe


MSN Community Cookbook


Recipe Introduction


In some parts of the South, these corn sticks are known as corn pone; in other parts, corn dodgers. They are a great ingredient in stuffing, or a welcome substitute for bread. Many families have had a pan for baking them handed down from generation to generation. If you don't have such a pan, bake the batter in a muffin


List of Ingredients




2 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon each baking soda and salt
2 large eggs
2 1/4 cups low-fat buttermilk
1/4 cup unsalted butter or margarine, melted
1/4 cup vegetable shortening, melted


Recipe



Procedure

1. Preheat oven to 400°F. Grease a 12 x 8 x 3-inch baking pan; heat in the oven. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

2. In a medium bowl, with an electric mixer on high, beat the eggs until they are light yellow. Reduce the speed to medium and blend in the buttermilk, butter and shortening. Add to the flour mixture all at once and stir just until the flour is incorporated.

3. Spoon the batter into the hot pan. Bake for 12 to 15 minutes in a traditional corn pone or muffin pan, in the rectangular pan for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.

Note: At altitudes of 4000 to 6000 feet, reduce baking powder by 1 teaspoon; at altitudes above 6000 feet, reduce by 1 1/2 teaspoons.
Serving Information

Serves: 12
Fat: 10.0 g
Calories: 294