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Cornsticks

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Submitted by jonquilla

YIELD

6 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

¼ 59
CUP ML VEGETABLE SHORTENING
melted, or vegetable oil *
2 473
CUPS ML CORNMEAL
self-rising, or cornmeal mix
1 ¼ 296
CUPS ML MILK
1 1
EACH EACH EGGS
beaten
1 ½ 7.5
TEASPOONS ML FENNEL SEEDS
cracked, or cumin seeds
1 ½ 7.5
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 278 16% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 69mg 3%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 20%
Sugars g
Protein 18g
Vitamin A 7% Vitamin C 1%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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