Yankee Corn Sticks

Here's a new recipe I recently found and absolutely love!  Yankee Corn Sticks are light, fluffy and easy to make in my cast iron corn stick pan.  These are delicious with my Camp Stew recipe.

Yankee Corn Sticks (Print)
1 cup yellow cornmeal 
1 cup all-purpose flour 
1/4 c. sugar
4 teaspoons baking powder
2 eggs
1 cup milk
1/4 cup cooking oil
3/4 teaspoon salt
Preheat oven to 425 degrees.  Grease the iron corn stick pan with Crisco, making sure that you really work the grease into the mold and the top of the mold so the corn sticks will come out easily.  Let the pan heat up in the preheating oven for about 10 minutes while mixing up the batter.

Mix cornmeal, flour, sugar, baking powder, and 3/4 teaspoon salt.  Add the eggs, milk, and oil.  Beat just till smooth (do not over-beat).  I always let my corn bread batters "rest" for a few minutes before filling the pan.  They will come out fluffier.

Spoon into the hot, greased corn stick pans; fill 2/3 full (be sure not to over-fill).  Immediately place in the oven 12 to 15 minutes.  The muffins might be a little stuck together or to the top of the pan so I use a knife with a sharp tip to loosen the baked corn sticks from the pan.  Yield: 20 corn sticks.