Ingredients
- (240ml) cornmeal1 cup
- 1 cup
- 4 tsp
- ½ tsp
- 1 cup
- 1 unit
- (60ml) shortening¼ cup
- (60ml) sugar (optional)¼ cup
- of a 15 ounce (about 150g) can whole corn½ unitdrained (optional)
Method
1
Preheat your oven to 425°F (220°C) and place a cast-iron corn stick pan in the oven to heat up while you prepare the batter.
10 minutes
2
In a large mixing bowl, whisk together 1 cup flour, 1 cup cornmeal, 2 teaspoons baking powder, and 1/2 teaspoon salt until evenly combined.
2 minutes
3
In a separate bowl, beat 1 egg lightly, then whisk in 1 cup milk and 3 tablespoons melted butter or vegetable oil.
2 minutes
4
Pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix as a few lumps are acceptable.
2 minutes
5
Carefully remove the hot corn stick pan from the oven and grease each cavity generously with butter or shortening.
2 minutes
6
Spoon or pour the batter into each greased cavity, filling each about three-quarters full to allow room for rising.
2 minutes
7
Return the pan to the oven and bake for 12 to 15 minutes, or until the corn sticks are golden brown and a toothpick inserted in the center comes out clean.
15 minutes
8
Remove the pan from the oven and let the corn sticks cool for 2 to 3 minutes before turning them out onto a wire rack or serving plate.
3 minutes