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Recipe of the Week: Bear's Corn Sticks

 
Marshal
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Bear's Corn Sticks


(pictured with Bear's Cena Mexicana)

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 egg

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.
 
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really curious to taste something like that. In Amsterdam cannot find that.
 
Bear Bibeault
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Giovanni Montano wrote:really curious to taste something like that. In Amsterdam cannot find that.


I thinks it's definitely most popular in the Southern US. I know I never had corn bread when I was goring up in New England (Northeastern US).
 
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Something like this this is not readily found in Ontario, Canada. For a little geography lesson, Canada is north of the US.

So I do think it's more of a southern US type of food and that Bear Bibeault is correct.
 
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It may have to do with the availability of corn particularly before the railways allowed it to be transported north.
 
Bear Bibeault
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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.
 
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Every Friday you make me hungry well before dinner time Bear. I both love that, and hate that.
 
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