CORN BREAD STICK PAN RECIPES

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Steps:

• Grease the bottom and 1/2 inch up the sides of a 9x9x2-inch baking pan; set aside.
• In a medium mixing bowl stir together the flour, cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.
• In another bowl combine the eggs, milk, and cooking oil or melted shortening. Add egg mixture all at once to dry mixture. Stir just until moistened.
• Spoon batter into the prepared pan. Bake in a 425 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 8 or 9 servings.