Cornsticks (dupree)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs, Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Melted shortening or |
| vegetable oil | ||
| 2 | c | Self-rising cornmeal or |
| cornmeal mix | ||
| 1 1/4 | c | Milk |
| 1 | Egg, beaten | |
| 1 1/2 | t | Cracked fennel or cumin seed |
| 1 1/2 | t | Cracked pepper |
INSTRUCTIONS
Preheat oven to 450 degrees. 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. Recipe By :NATHALIE DUPREE COOKS SHOW#ND7101 Posted to MC-Recipe Digest V1 #273 Date: Fri, 1 Nov 1996 08:18:00 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1624
Calories From Fat: 750
Total Fat: 84.3g
Cholesterol: 239.1mg
Sodium: 3257mg
Potassium: 1118.2mg
Carbohydrates: 186.5g
Fiber: 16.3g
Sugar: 15.6g
Protein: 36.5g