Scallion Corn Sticks

• 2 cups yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup regular buttermilk
• 14 cup vegetable shortening, heated slightly
• 4 scallions, minced (white part only)

1. In a large mixing bowl, combine the cornmeal, flour, baking powder, baking soda, and salt and stir until well blended.
2. Add the eggs one at a time, beating the mixture well after each addition.
3. Add the buttermilk and stir until well blended, then add the shortening and scallions and stir until smooth.
4. Cover the bowl with plastic wrap and refrigerate for 1 hour.
5. Preheat the oven to 500 F.
6. Grease two or three cast-iron corn-stick pans and set in the oven until the molds are scorching hot.
7. Spoon the batter into the molds and bake until the tops are golden and crisp, about 10-12 minutes.
8. Serve piping hot.

yellow cornmeal, flour, baking powder, baking soda, salt, eggs, regular buttermilk, vegetable shortening, scallions

Taken from www.food.com/recipe/scallion-corn-sticks-515531 (may not work)