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YUM!! I know, I know...


  • 1 1/2 cups self-rising corn meal
  • 2 medium eggs
  • 2/3 cups oil
  • 8 oz heavy cream or milk
  • 1 tablespoon lemon juice
  • 1 cup canned creamed corn
  • 2 tablespoon chopped white onion


  • Preheat oven to 425 degrees.
  • Beat eggs, add in oil, milk, lemon juice and canned corn. Mix really well to incorporate all the ingredients.
  • Add in corn meal slowly to mixture. Stirring constantly.
  • Spray large cast-iron skillet with vegetable oil spray or add 1 tablespoon oil and spread over entire cooking surface of the skillet. Preheat skillet.
  • Pour in batter to fill skillet to half. Bake for about 20 minutes or until light golden brown and center springs back.
  • This recipe makes two skillets or 27 cornsticks.
  • *add 1/2 cup mexicorn and 1 chopped jalapeno (without seeds) for a spicier rendition.
  • *exchange cream/milk and lemon juice for 8ozs buttermilk for a different tang.

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