Fill each mold with cornbread mixture	Pilgrim Cornsticks

---

Pilgrim Cornsticks

Source: Great Recipes From Leading St. Louis Restaurants, 1981

---

Ingredients

• 1 egg

• 3 Tbsp water

• 1/2 pt whole milk

• 3 Tbsp corn oil

• 3/4 cup flour

• 3/4 cup yellow cornmeal

• 1/4 cup sugar

• 1/3 tsp salt

• 1 Tbsp baking powder

---

Preparation

Preheat oven to 350 degrees.

Mix the egg, water, milk and oil together. Then mix the flour, cornmeal, sugar, salt and baking powder well. Add the wet ingredients to the dry ingredients and mix well.

Brush a cast-iron corn ear mold (available in most department stores) with vegetable oil. Preheat the mold and fill each small mold with the cornbread mixture. Bake for 20 minutes. Serve hot.