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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The best part of corn bread is the crust. The worst part are the crumbs from the center. Corn sticks are almost all crust, crumbs are at a minimum. If you don't have a bread stick pan, shop around for one that bakes real bread sticks, think Italian Restaurant, You know, 1/2 inch round and 10 inches long. It will be worth the trouble. Ingredients:
1 cup cornmeal |
1/2 cup wheat flour |
1 tablespoon baking powder |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 teaspoon cayenne |
3/4 cup milk |
3 tablespoons melted lard |
1 egg, lightly beaten |
Directions:
1. Preheat cast iron bread stick pan in the oven to 375 f.
2. Sift together the dry ingredients.
3. Combine the wet ingredients.
4. Mix.
5. Pour into dry ingredients.
6. Do a fast light stir.
7. DO NOT OVER STIR!
8. Spray pan with non-stick spray.
9. Pour in batter.
10. Bake 25 min.
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