Scallion Corn Sticks

The ideal bread for barbecues, fancy suppers, and virtually any meal that features soup or stew is corn sticks, which are highly revered in the South. They hold a special place in Southern kitchens alongside different-sized cast-iron skillets, as two or three cast-iron molds for corn sticks are commonly found in hardware stores and supermarkets. These molds are essential because they provide even and steady heat distribution, resulting in perfectly cooked corn sticks. To achieve a soft interior and crispy exterior, it’s crucial that the molds are heated to a scorching hot temperature before spooning in the batter. While most Southerners staunchly oppose adding sugar to any cornmeal bread, I must admit that I’ve been sneaking in about a teaspoon of sugar into my corn stick batter lately, and I still can’t decide whether I prefer it that way or without sugar.

Makes about sixteen 5-inch-long corn sticks

INGREDIENTS:

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup regular buttermilk
• 1⁄4 cup vegetable shortening, heated slightly
• 4 scallions, minced (white parts only)

INSTRUCTIONS:

1. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt. Stir the ingredients together until they are well blended.
2. Add the eggs to the mixture one at a time, beating well after each addition. Pour in the buttermilk and continue stirring until everything is well blended. Finally, add the shortening and scallions, and stir the batter until it becomes smooth.
3. Cover the bowl with plastic wrap and refrigerate it for 1 hour. Meanwhile, preheat the oven to 500°F. Grease two or three cast-iron corn-stick molds and place them in the oven to heat up until they become scorching hot.
4. Once the molds are hot, remove them from the oven and spoon the batter into each mold. Return the molds to the oven and bake for approximately 10 to 12 minutes, or until the tops of the corn sticks are golden and crisp. Serve the corn sticks while still piping hot.