Scallion Corn Sticks

1. 1

   In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt and stir until well blended.

2. 2

   Add the eggs one at a time, beating the mixture well after each addition.

3. 3

   Add the buttermilk and stir until well blended, then add the shortening and scallions and stir until smooth.

4. 4

   Cover the bowl with plastic wrap and refrigerate for 1 hour.

5. 5

   Preheat the oven to 500 F.

6. 6

   Grease two or three cast-iron corn-stick pans and set in the oven until the molds are scorching hot.

7. 7

   Spoon the batter into the molds and bake until the tops are golden and crisp, about 10-12 minutes.

8. 8

   Serve piping hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.