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Corn Sticks

Corn Sticks

Corn Sticks

This recipe is my own invention.  I make it in cast iron corn stick pans, and this recipe makes about 12 little corn cobs.

I think these are totally worth the cost of a couple corn stick pans.  I make them several times a month.  I had just one for a while, and the second batch never comes out as good since the batter sits for 20 minutes.  I have tried this recipe in a regular square pan and they weren’t as good; use a different recipe for that kind of pan.

  • 1-1/2 c white flour (I substituted 1/2 c whole wheat pastry flour for white and it was fine)
  • 3/4 c corn meal
  • 2 T sugar
  • 1 T baking powder
  • 1 T ground flaxseed or 1-1/2 t Ener-G Egg Replacer
  • 1/2 t salt
  • 1 c + 2 T water
  • 1/4 c oil
Corn Stick Pans

Corn Stick Pans

Be sure to season the pans according to the directions.  If they aren’t nice and slick, you may get better results by smearing shortening on them with a paper towel.  But mine are so non-stick from use that I just spray them with a little canola oil and the sticks pop right out.

Mix up the dry stuff and then add the wet and stir just until moistened.  Working quickly, smear the batter into the pans more or less level with the top.  You can see the batter rising as you work and taking too long means you’re deflating the air pockets that have formed.

Bake 20 minutes at 400.

I use a wooden skewer to help me pop them out.  Serve hot.  Reheat in the toaster.


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