Whole Grain Cornsticks Tricks
Tonight, to go with leftover soup, I made these whole grain cornsticks. (Click here for the recipe.) These are really good. Evelyn even liked the little bits I broke up to give her. (I made sure her pieces didn’t have jalapeno bits in them.)
I’ve been making cornsticks for several years, using one of those cast-iron corn-cob shaped pans, and I’ve learned several tricks that really helps them be yummy.
1) Heat the cast-iron pan in the oven as you pre-heat the oven.
2) Once the pan is warm, put butter or bacon grease in each of the indentations. Allow that to melt and then use a silicone pastry brush (like the ones below–mine is red) to distribute it.
3) Put the pans back into the oven until the batter is ready. The hot pans/hot fat make the crusts really crispy and yummy.
Stay warm tonight; it’s cold out.