| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs, Grains |
|
Side dish, Bakery |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 2 |
c |
Cornmeal; as noted |
| 1 1/4 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 1 1/2 |
ts |
Fennel seed, cracked (or cumin seed) |
| 1 1/2 |
ts |
Cracked pepper |
INSTRUCTIONS
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]
Recipe By : Nathalie Dupree Cooks (1996) TVFN
Posted to MC-Recipe Digest V1 #243
Date: Sat, 12 Oct 1996 20:19:43 -0700 (PDT)
From: patH <phannema@wizard.ucr.edu>
A Message from our Provider:
“When you get to your wit’s end, you’ll find God lives there.”