<link href="../Styles/template.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:54c0aff8-a09c-4dbb-a9d2-873acaee39a7" name="Adept.expected.resource"/> </head> <body> <hr/> <p class="recipe_var_slug">SOUTHERN-STYLE CORN STICKS</p> <p class="recipe_yield">MAKES ABOUT 12 CORN STICKS</p> <hr/> <p class="nftk_body_first"><i>Corn stick pans have anywhere from 7 to 12 molds. If your pan has fewer than 12 molds, you will need to bake the sticks in two batches.</i></p> <p class="nftk_body_indent">Substitute heavy-gauge corn stick pan for cast-iron skillet; heat pan in oven as directed, omitting fat. Remove hot pan from oven, brush molds generously with bacon fat, then fill almost to rim with batter. Bake until cornbread is golden brown, 18 to 20 minutes. Turn sticks onto rack to cool. If making second batch, wipe crumbs from molds and reheat pan in oven for 5 minutes before brushing with additional fat and filling with remaining batter.</p> </body> </html>