• Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 9 cornsticks
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1 cup stone-ground cornmeal

2 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon fine salt

1/2 cup milk

1 large egg, beaten

2 tablespoons melted unsalted butter, plus more for the brushing molds


Special equipment:
9-stick cast-iron corn stick mold
  1. Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.
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