Corn Sticks
Corn sticks are cornbread baked in a molded pan, which gives every piece a crisp, ridged crust and a soft middle. This batter comes together in one bowl in about a minute of beating, and the sugar and whole corn are both optional, so you can keep it plain or sweeter. The key step is heating the greased pan in the oven first, so the batter sizzles on contact.
Instructions
Heat the oven to 425°F (220°C). Grease a corn stick pan generously and put it in the oven to heat up while you mix the batter. A cast iron pan works best.
In a large mixing bowl, stir together the cornmeal, flour, baking powder and salt. Add the sugar here too if you want a sweeter stick.
Add the milk, egg and shortening to the bowl. Beat for about 1 minute, until the batter is fairly smooth. If you are using the drained corn, fold it in at the end.
Pour the batter into the hot, well-greased pan. The batter should sizzle slightly as it hits the metal, which helps give the sticks a crisp crust.
Bake for 15 to 20 minutes, until the corn sticks are golden brown. If you added corn to the batter, give them a little longer. Serve hot with butter.
Make it personal.
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