2 Cups cornmeal
6 Tablespoons all purpose flour
2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups buttermilk
2 Eggs (slightly beaten)
4 Tablespoons shortening (melted)
Combine first 5 ingredients, mixing well. Combine buttermilk, and eggs mixing well. Add to dry ingredients, stirring until dry ingredients are moistened. Stir shortening into batter.
Place in well greased cast iron corn stick pans in a 475 degree oven for 3 minutes or until hot. Remove pans from oven and spoon batter into pans; filling 2/3 full.
Bake at 475 degrees for 12 to 15 minutes. Makes 22 corn sticks.
This is a good soft dough recipe that can easily be made into a variety of shapes including cloverleaf rolls and crescent rolls. We've even use for cinnamon roll dough as well. It is an easy recipe to make, and very good.