Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing

Corn Sticks Ethel Style

Recipe for Corn Sticks Ethel Style follows story

cornmealWith a bucket and sponge, Ethel was sitting in a chair bent over the storage drawer underneath the oven when Gordy came home from school. She had put all the pans usually stored in the drawer out on the counter.

“What are doing?” Gordy asked.

“Cleaning this here drawer,” she didn’t look up. “If you want something to eat could you get it yourself? This drawer is a mess, and I still got dinner to fix.”

While Gordy perused the pans, he said, “Sure, do you want me to fix you something?” He picked up one of two cast-iron pans sectioned off like small ears of corn. “What are these?”

Ethel looked up. “No thank you darlin’. Oh, it’s fo’ makin’ corn sticks. I fergot I had dem.”

“It’s cool lookin’. Could you make some, sometime soon?”

She straightened up, picked up a dry cloth from the counter and bent over again to wipe the inside of the drawer dry. “You help me get dese pans back in here an’ I’ll make ’em fo’ dinner t’night.”

Corn Sticks Recipe

1 cup of yellow cornmeal
½ cup of flour
1 ½ t. baking powder
½ t. of baking soda
2 T. sugar
½ t. salt
1 cup buttermilk
1/3 cup lard or butter
1 egg lightly beaten
Preheat oven to 425º
In a medium sized mixing bowl, add dry ingredients. Mix well. Grease pan and place it in the warm oven for 5-10 minutes. Mix buttermilk to the dry ingredients and stir to lightly mix. Then add the melted butter or lard. Stir in the egg and mix all ingredients to light incorporate them together.
Take the hot pan out of the oven; spoon batter into each section ’til the full.
Put pans back in oven and bake at 425º for about 15-20 minutes or until lightly brown on top. When done brush with butter. Serve warm.


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