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Ingredients
1 1/2 cups cornmeal, preferably white water-ground
1/2 cup all-purpose flour
1 tablespoon double-acting baking powder
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk
1 tablespoon butter, melted

Directions
Preheat the oven to 350°F.
Combine the cornmeal, flour, baking powder and salt and sift them into a deep bowl. In a separate bowl, beat the eggs lightly with a wire whisk or fork, then add the buttermilk and mix well. Pour the liquid ingredients over the dry ones and, with a wooden spoon, stir them together until the batter is smooth. Do not over-beat.

To make in a skillet, place a heavy 9-inch skillet with an ovenproof handle over high heat for about one minute, or until the pan is very hot. Remove the pan from the heat and, with a cooking brush, quickly coat the bottom and sides of the pan with the melted butter. Immediately pour in the batter, spreading it evenly and smoothing the top with a rubber spatula. Bake in the middle of the oven for 30 to 35 minutes, or until the cornbread begins to draw away from the edges of the skillet and the top is a rich golden brown. To un-mold, run a knife around the edges of the pan to loosen the sides. Place a platter upside down over the skillet and, grasping the platter and the skillet together firmly, quickly invert them. Rap the platter sharply on the table and the bread should slide easily out of the skillet. Cut the bread into wedges to serve. Serve immediately.

To make the cornsticks, brush the inside surfaces of the molds with the melted butter. Spoon the batter into the molds and bake for 25 to 30 minutes or until golden brown. Turn the corn sticks out of the molds to serve.

Yield
One 9-inch bread or fourteen 5 1/2-inch sticks

[Source]

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Post tags: Baking, bread, corn, cornbread, cornsticks, Sides, skillet