2Grease the corn stick pan with Crisco using a paper towel.
3Add 1 teaspoon of canola oil in each corn stick mold.
4In a bowl, mix together 1/2 cup of cornmeal, 3 tablespoons of flour, and 1 beaten egg.
5Add about 1/2 cup of milk and 2 tablespoons of canola oil to the bowl and mix well. The batter should resemble pancake batter and might be a little thin, but will thicken after resting for a few minutes.
6Once the oil in the corn stick pan is sizzling hot (but not smoking), pour the batter into the molds, filling them almost to the top.
7Bake for about 10 minutes, then turn off the oven, and let it sit on the burner for a minute. Do not walk away; remove immediately.
Ingredients
0.5 cup corn meal
3 Tbsp flour
0.5 cup milk
1 egg
2 Tbsp canola oil
7 tsp canola oil or crisco
Equipment
ovencast iron corn stick panpaper towelbasting brushspoon