In some parts of the South, these corn sticks are known as corn pone; in other parts, corn dodgers. They are a great ingredient in stuffing, or a welcome substitute for bread. Most families have had a pan for baking them handed down from generation to generation. If you don't have such a pan, bake the batter in a muffin pan instead.
Number of servings : 12
Prep time: 20 minutes
Cooking time: 12 to 25 minutes, depending on pan
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
2½ cups all-purpose flour
1½ cups yellow cornmeal
½ cup sugar
4 teaspoons baking powder
1 teaspoon each baking soda and salt
2 large eggs
2¼ cups low-fat buttermilk
¼ cup unsalted butter or margarine, melted
¼ cup vegetable shortening, melted
- Preheat oven to 400°F. Grease a 12-inch x 8-inch x 3-inch baking pan; heat in the oven. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a medium bowl, with an electric mixer on high, beat the eggs until they are light yellow. Reduce the speed to medium and blend in the buttermilk, butter, and shortening. Add to the flour mixture all at once and stir just until the flour is incorporated.
- Spoon the batter into the hot pan. Bake for 12 to 15 minutes in a traditional corn pone or muffin pan, in the rectangular pan for 20 to 25 minutes, or until golden and a toothpick inserted in the center comes out clean.