| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
January 199 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Yellow cornmeal |
| 1 |
c |
Unbleached all purpose flour |
| 1/4 |
c |
Firmly packed dark brown sugar |
| 2 1/2 |
ts |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Cayenne pepper |
| 1 1/4 |
c |
Buttermilk; room temperature |
|
|
; (or more) |
| 1/4 |
c |
Unsalted butter; melted, cooled (1/2 |
|
|
; stick) |
| 1 |
|
Egg |
| 1 |
c |
Lightly packed grated cheddar cheese; (about 4 ounces) |
INSTRUCTIONS
Preheat oven to 425F. Brush cast-iron corn stick molds with vegetable
oil and place in oven. Mix yellow cornmeal, unbleached flour, dark
brown sugar, baking powder, salt, baking soda and cayenne pepper in
large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small
bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add
more buttermilk if necessary to thin to just pourable consistency.
Fill corn stick molds with batter. Bake corn sticks until tester
inserted into centers comes out clean, about 20 minutes. Cool in pans
10 minutes. Using tip of small sharp knife, gently lift corn sticks
from molds. Serve warm.
Makes about 14.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: The half has never been told”