Cast-Iron Corn Sticks

Ingredients

• 1/4 cup bacon drippings or vegetable oil, plus more for the pan
• 1 3/4 cups stone-ground yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 3/4 cups buttermilk
• 2 large eggs

Before you cook

• Heat the oven to 450 degrees Fahrenheit.
• Brush every well of a cast-iron corn stick pan generously with bacon drippings.
• Set the greased pan in the oven for 10 minutes to heat through.
• Beat the eggs into the buttermilk in a measuring pitcher.

Steps

1. Whisk the cornmeal, flour, salt, baking soda and baking powder together in a bowl.
2. Pour in the buttermilk and egg mixture and stir until just combined.
3. Stir in the quarter cup of bacon drippings.
4. Let the batter rest for five minutes so the cornmeal drinks up some liquid.
5. Pull the screaming hot pan from the oven and set it on the stovetop.
6. Spoon or pour the batter into each well, filling it about three quarters full.
7. Work quickly so the pan stays hot, then return it to the oven.
8. Bake for 12 to 15 minutes, until the tops are set and the edges are deep brown.
9. Turn the corn sticks out onto a rack right away so the bottoms stay crisp.
10. Serve them hot with butter alongside greens or beans.