This recipe is believed to have originated with the Onondaga people, an Iroquois tribe of Native Americans who live in what is now upstate New York. Being somewhat centrally located, the Onondaga village was once a meeting place for tribes such as the Cayuga, Mohawk, Oneida, and Seneca people. Cornmeal, the main ingredient of this dish, was a staple of the Native American diet. These corn-shaped sticks of cornbread can be made plain, like in this traditional recipe, or with additions stirred into the batter such as finely chopped jalapeño, onion, garlic, and cheese. Corn sticks can be served alongside a meal or as a snack with optional toppings such as butter and maple syrup.
Recipe Servings: 4
Ingredients
Directions
- Preheat the oven to 425°F and grease a cornstick pan using nonstick cooking spray. If a cornstick pan is not available, an 8-inch square baking pan can be used.
- Whisk together the cornmeal, flour, and salt in a medium-size bowl.
- Add the milk, egg, and lard or butter, beating until smooth.
- Divide the batter among the molds of the cornstick pan or pour it into the square pan and bake for 10–15 minutes, until lightly golden.
- Remove the pan from the oven and let cool slightly before serving the corn sticks warm with optional toppings such as butter or maple syrup, if desired.
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