*  Exported from  MasterCook  *
 
                            Cornsticks (Dupree)
 
 Recipe By     : Nathalie Dupree Cooks (1996) TVFN
 Serving Size  : 8    Preparation Time :1:00
 Categories    : Side Dish                        Bakery
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           vegetable oil
    2      cups          cornmeal -- as noted
    1 1/4  cups          milk
    1                    egg -- beaten
    1 1/2  teaspoons     fennel seed -- cracked
                         (or cumin seed)
    1 1/2  teaspoons     cracked pepper
 
 Preheat oven to 450 degrees. Pantry note: cornmeal from a mix or use
 self-rising cornmeal.
 
 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.  [patH mcRecipe]
 
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving