Ingredients

Instructions

Vegetable Oil 1 C. yellow cornmeal 1t. Baking soda ½ t. Salt 1 ¾ C. buttermilk 1 egg, slightly beaten 4 t. Butter, melted

Preheat oven to very hot (450F). Brush heavy cast iron corn stick pans with vegetable oil. Place pans in oven while oven is heating to temperature, just until they are hot. Combine cornmeal, baking soda and salt in a medium bowl. Stir in buttermilk, egg and melted butter until batter is smooth. Remove heated corn stick pans from oven, por in cornmeal butter, filling about ⅔ full. Bake in preheated very hot oven (450F) for 10 minutes until corn sticks are browned and have pulled away from sides of pan. Remove corn sticks from pan; serve warm. Baked 15 minutes. Corn sticks are moist. 14 sticks.