I got out my cast iron corn-stick pans to make a batch of CORNBREAD. These corn-stick pans have seven indented shapes that are pocked with little holes that turn out stubbled sticks of crispy cornbread that are supposed to look like ears of corn. They don't look like ears of corn, too much, but they didn't hang around long enough that it mattered. You could also make these in a cast iron frying pan, bake it a little longer, and cut into wedges. They will be less crisp that way, but still great with soup or beans.
Dry Ingredients
3 cups — whole wheat pastry flour
2 cups — cornmeal (or 1 1/2 cups corn flour and 1/2 corn grits)
1 tblsp. — baking powder
1 tblsp. — chili powder
1 tsp — salt
1/2 tsp — sugar
Wet Ingredients
1/2 cup — sunflower oil
3 cups — water or soy milk
Oil or plant-based margarine for the pans
Method
1/2 cup — sunflower oil
3 cups — water or soy milk
Oil or plant-based margarine for the pans
Method
Preheat oven to 425F degrees. You can either oil the pans or put dabs of plant-based organic margarine in each pan opening, and then heat the pans up while you mix up the batter. If you do this, the outsides of the sticks will be even crispier. I forgot to, and they were still good.
