Cornsticks

         Yield: 8 Servings
Categories: Bakery, Side dishes

1/4 c Vegetable oil 2 c Cornmeal; as noted 1 1/4 c Milk 1 Egg; beaten 1 1/2 ts Fennel seed, cracked (or -cumin seed) 1 1/2 ts Cracked pepper Preheat oven to 450 degrees. Pantry note: cornmeal from a mix or use self-rising cornmeal. 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. [patH mcRecipe] Recipe By : Nathalie Dupree Cooks (1996) TVFN