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“From the Fort Worth Star-Telegram. Cast iron cornstick pans make the best presentation, but a square pan will work. Bacon grease enhances the flavor, but you can also use a mild-flavored vegetable oil.”
READY IN:
40mins
YIELD:
12-14 sticks
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Divide 2 tablespoons of the bacon grease among the corn-stick molds. (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
  3. Place pan in the preheated oven.
  4. In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda. Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
  5. When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
  6. Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.

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