Appeared in Sun-Sentinel
-Food Section 7/6/95
1 1/2 c Cornmeal
1/3 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Sugar
1/2 ts Salt
2 ea Eggs, beaten
1 1/2 c Buttermilk
1/4 c Vegetable oil or bacon
-drippings
Preheat oven to 450 degrees. Combine cornmeal, flour, baking powder,
baking soda, sugar and salt, stirring well. Combine eggs, buttermilk
and oil, or bacon droppings if using; add to cornmeal mixture,
stirring just until moistened. Place a well greased 8-inch cast-iron
skillet, 8-inch square pan or cast-iron corn-stick pan in oven for 4
minutes or until hot. Remove pan from oven; spoon batter into pan,
filling indentations in corn-stick pan three-fourths full. Bake for
15 to 20 minutes or until lightly browned. Makes 6 to 8 servings.
Makes 1-1/2 dozen corn sticks. Per serving (corn bread): 200
calories, 5 grams protein, 9 grams fat, 24 grams carbohydrates, 55
milligrams cholesterol, 432 milligrams sodium, 43 percent calories
from fat. Per corn stick: 89 calories, 2 grams protein, 4 grams fat,
11 grams carbohydrates, 24 milligrams cholesterol, 192 milligrams
sodium, 43 percent calories from fat.
Yields
6 servings
