1 : /2 c Corn-meal
1 : ts Salt
1 : ts Baking powder
1 : tb Sugar
1/2 : c Flour
1 : ts Baking soda
2 : c Sour milk
2 : Eggs, well beaten
3 : tb Melted shortening
1 : Pan; (9 inch) corn bread
1 : cn Corn
1 : cn Stewed tomatoes
2 : c Turkey ham; cubed
Bacon; : Bacon; (5 or 6 slices
-uncooked) : -uncooked)
1 : lb Bulk Pork sausage
2 : tb Water
1/3 : c Onion, chopped
1 : c Celery, finely diced
1 : ts Poultry Seasoning
1 : ts Salt
8 : c Crumbled Cornbread
0: Preheat oven to 425 degrees
1: Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon drippings
2: For crisp crust, heat greased pans 5 to 10 minutes in preheated oven, or until batter sizzles when it hits the pan
3: Meanwhile, stir cornmeal and baking powder with soda in mixing bowl
4: Beat eggs with buttermilk and stir into dry ingredients
5: Spoon batter into hot corn stick pans or skillet, and bake 15 to 20 minutes for corn sticks; 25 to 30 minutes for corn bread; or until browned and pulling from sides of pan
6: Serve immediately
7: Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate, 2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium
8: Francis Price writing in the Oregonian's FOODday, 1/12/93
9: Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www
10: synapse
11: com/~gemini