1 c (5.25 oz/150g) yellow cornmeal
1/2 c (2.15 oz/60g) all-purpose flour
1 1/2 t (7g) baking powder
1/2 t (3g) baking soda
2 T (24g) sugar
3 T (8g) buttermilk powder ¹
1 c (236ml) milk
1/3 c (78ml) cooking oil (I use corn oil because, well, corn) ²
1. Preheat oven to 450ºF/232ºC with corn stick pan (see below) inside.
2. In a large bowl, add cornmeal, flour, sugar, and buttermilk powder. Whisk until combined.
3. Add oil. Beat milk with egg and add. Mix thoroughly.
4. Remove heated corn stick pan from oven (carefully) and brush each well liberally with oil to coat.
5. Spoon batter into each well (1/8 c/30ml fills the well).
6. Bake for 16 minutes.
7. Remove corn sticks (carefully) from wells, re-oil each well, and repeat with remaining batter.
Makes 14 corn sticks.
¹ The buttermilk powder and milk can be substituted with real buttermilk, but I usually don't have that on hand.
² And this is about the only thing I use corn oil for. My "go to" cooking oils are olive oil (not extra virgin, that's for salad) and grape seed oil.
Campbell Ritchie wrote:It may have to do with the availability of corn particularly before the railways allowed it to be transported north.
Not so sure about that one. Where I grew up in New England, corn was grown locally and was a staple. I can still remember stopping by road-side stands to buy some corn freshly picked off the stalks, and steaming them within hours of being picked. That was some good corn!
But cornbread never seemed to become a thing up in New England.