Ingredients
- 6 tablespoons bacon grease or 6 tablespoons vegetable oil
- divided
- 1 cup yellow cornmeal
- stone ground
- 12 cup oatmeal (not instant or quick-cooking)
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 teaspoon baking soda
- 2 eggs
- 12 cup buttermilk
- 3 scallions
- finely chopped
- 2 chipotle chiles in adobo
- finely chopped
Instructions
- Preheat oven to 450 degrees.
- Divide 2 tablespoons of the bacon grease among the corn-stick molds.
- (if you use a baking pan, pour about 2 tablespoons bacon grease into the pan).
- Place pan in the preheated oven.
- In a medium bowl, stir together cornmeal, oatmeal, sugar, baking powder, salt and baking soda.
- Stir in remaining 4 tablespoons bacon grease, eggs, buttermilk, chopped scallions and chopped chipotle.
- When the grease is very hot, remove pans from oven and fill each mold about 3/4 full with batter.
- Bake until browned, about 15 minutes for corn-sticks and 20 minutes froma metal baking pan.
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