Tapp's Original Corn Sticks
Makes 448 corn sticks
6 quarts cornmeal
4 quarts flour
1 cup baking powder
1 cup salt
3 cups sugar
15 eggs
1 gallon milk
3 cups shortening
2 cups water
Sift together flour, baking powder and salt. Mix with corn meal and sugar. Combine milk, eggs, water and shortening and then mix into dry ingredients. Bake in well-greased corn stick mold at 350 degrees until brown, about 15 minutes.
Adapted recipe for home baking; makes about 72 corn sticks.
2 cups plain cornmeal
1 cup plain flour
1/2 tablespoon baking powder
1/2 tablespoon salt
1/2 cup sugar
3 eggs
1 cup milk
1/2 cup shortening
Sift together flour, baking powder and salt. Mix with cornmeal and sugar. Combine milk, eggs and shortening and then mix into dry ingredients. Bake in well-greased corn stick mold at 400 degrees for 20 to 25 minutes.
NOTE: The difference in oven temperatures and times for the two recipes takes into account the difference between restaurant and home ovens.
Source: The State, 8 November 1995.
