Cornsticks(dupree)

 
                               CORNSTICKS (Dupree)
 
 Recipe By     :NATHALIE DUPREE COOKS SHOW#ND7101
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/4  cup           melted shortening or vegetable oil
        2  cups          self-rising cornmeal or cornmeal mix
    1 1/4  cups          milk
        1                egg, -- beaten
    1 1/2  teaspoons     cracked fennel or cumin seed
    1 1/2  teaspoons     cracked pepper
 
 
 Preheat oven to 450 degrees.
 
 Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place
 mold in the hot oven.
 
 Place the self-rising cornmeal or mix in a bowl and whisk in the milk and
 egg. Add the fennel and pepper and stir until thoroughly blended. Stir the
 hot shortening from the mold into the batter, then pour the batter into
 mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.
 
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