A Year-Round Guide to Franklin and Nantahala

Yield: 14 servings. Note: This recipe calls for cast-iron corn-stick pans, but a 10-inch cast-iron skillet will work, too. Bake at the same temperature for 20 to 25 minutes. 1¼

Madison County Championship Rodeo

Yield: 14 servings. Note: This recipe calls for cast-iron corn-stick pans, but a 10-inch cast-iron skillet will work, too. Bake at the same temperature for 20 to 25 minutes. 1¼

Rosemary and Goat Cheese Strata

Yield: 14 servings. Note: This recipe calls for cast-iron corn-stick pans, but a 10-inch cast-iron skillet will work, too. Bake at the same temperature for 20 to 25 minutes. 1¼

Corn Sticks

Yield: 14 servings.

Note: This recipe calls for cast-iron corn-stick pans, but a 10-inch cast-iron skillet will work, too. Bake at the same temperature for 20 to 25 minutes.

1¼ cups yellow cornmeal
¼ cup all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 large eggs, lightly beaten
1 cup buttermilk
3 tablespoons bacon grease, plus extra

Heat oven to 425°. Place corn-stick pans in preheated oven for 15 minutes. Meanwhile, combine cornmeal, flour, salt, and baking powder in a mixing bowl.

In a separate bowl, combine eggs, buttermilk, and 3 tablespoons of bacon grease. Add egg mixture to the dry ingredients and stir until just combined.

Remove corn-stick pans from oven and carefully brush each mold with bacon grease. Spoon batter into each mold, about ¾ full, and bake for 20 minutes or until edges are crispy and tops of corn sticks are golden brown.

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This story was published on Apr 16, 2019

Lynn Wells

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.