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Associate.com - Share Your Recipe!

Recipe Name: Cornsticks Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1/4 Cup(s) Vegetable oil
2 Cup(s) Cornmeal, as noted
1 1/4 Cup(s) Milk
1 Egg, beaten
1 1/2 Teaspoon(s) Fennel seed, cracked or
Cumin seed
1 1/2 Teaspoon(s) Cracked pepper
Directions:
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 Posted to MC-Recipe Digest V1 #243 Date: Sat, 12 Oct 1996
20:19:43 -0700 (PDT) From: patH <phannema@wizard.ucr.edu>

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 88
Calories From Fat: 72
Total Fat: 8.2g
Cholesterol: 26.3mg
Sodium: 26.8mg
Potassium: 62mg
Carbohydrates: 1.9g
Fiber: 0g
Sugar: 2g
Protein: 2g


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