Bacon-Flavored Corn Sticks
You'll need two cast-iron corn stick pans to make these, or if you like, bake the batter in a piping hot 8 to 10-inch cast iron skillet for about 20 to 22 minutes or until nicely browned.
1 cup yellow cornmeal
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup boiling water
1/4 cup plus 2 tablespoons melted bacon drippings - divided use
2 large eggs, beaten
- Combine the cornmeal, flour, baking powder and salt in a large bowl; stir well.
- Combine the milk, boiling water, 1/4 cup bacon drippings, and the beaten eggs, mixing well. Add to the flour mixture, stirring until just moistened.
- Brush two cast-iron corn stick pans with remaining 2 tablespoons drippings. Place pans in a 425°F (220°C) oven for 3 minutes or until very hot. Remove from oven; spoon batter evenly into pans, filling three-fourths full.
- Bake in a preheated oven at 425°F (220°C) for 18 to 20 minutes or until lightly browned. Remove corn sticks from pans immediately. Serve warm.
Makes 3 1/2 dozen.