Cornsticks
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable shortening
melted, or vegetable oil |
*
|
| 2 | cups |
cornmeal
self-rising, or cornmeal mix |
|
| 1 ¼ | cups |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | teaspoons |
fennel seeds
cracked, or cumin seeds |
|
| 1 ½ | teaspoons |
black peppercorns
cracked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable shortening
melted, or vegetable oil |
*
|
| 473 | ml |
cornmeal
self-rising, or cornmeal mix |
|
| 296 | ml |
milk
|
|
| 1 | each |
eggs
beaten |
|
| 7.5 | ml |
fennel seeds
cracked, or cumin seeds |
|
| 7.5 | ml |
black peppercorns
cracked |
|
Directions
Preheat oven to 450 degrees.
Pour the shortening in a cast-iron cornstick mold or 10-inch skillet.
Place mold in the hot oven.
Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg.
Add the fennel and pepper and stir until thoroughly blended.
Stir the hot shortening from the mold into the batter, then pour the batter into mold.
Bake 12 to 15 minutes, until done. Serve piping hot with butter.
