Corn Buttermilk Bread Sticks (1950)

• 1 cup flour
• I cup cornmeal
• 1-1/2 cups buttermilk
• 1 egg
• 3 tspns baking powder
• 1 tbspn sugar
• 1 tspn salt
• 1/4 tspn baking soda
• 4 tbspns melted shortening

Sift together flour, baking powder, salt, sugar, and baking soda.  Add cornmeal, beaten egg and buttermilk to make stiff batter.

Add shortening.  Beat until well mixed.  Pour into greased corn-stick pan. Bake in hot oven (425 degrees) for about 25 minutes.  Serve hot with butter.

(Origin - "Meals from the Manse Cook Book" by Lora Lee Parrott. Published by Zondervan Publishing House, 1950.)

(Cast-iron corn-stick pans made by Lodge are widely available.) 

More from "Meals from the Manse"

Corn Flake Dream Bars (1950)

Guava Milk Sherbet (1950)

Pineapple Drop Cookies (1950)