Pumpkin Corn Sticks
If you’ve got cast-iron muffin or corn stick pans, you’ll get a more impressive golden brown crust. And if you’ve got bacon drippings, brush the hot tins with that rather spraying them with vegetable cooking spray.
Serves: Makes about 18 corn sticks or 1 dozen muffins
  • 1 can (15 ounces) pumpkin puree
  • 2 cups yellow cornmeal, divided
  • 1 cup buttermilk
  • 2 large eggs
  • 1 stick (8 tablespoons) melted butter
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1½ teaspoons salt
  • ½ teaspoon baking soda
  1. Adjust oven rack to middle position and heat oven to 450 degrees. Set corn stick pans or a 12-cup muffin tin (each cup with ½ cup capacity) in oven to heat while making batter.
  2. Heat pumpkin puree in a large saucepan or small Dutch oven over medium heat. Stir in 1 cup of the cornmeal to make a very thick pasty mush. Remove from heat and whisk in buttermilk, then eggs, and finally butter.
  3. Mix remaining 1 cup of cornmeal with flour, sugar, spice, baking powder, salt, and soda in a medium bowl. Pour wet ingredients into dry; stir until just combined.
  4. Remove muffin tin from oven, spray lightly with vegetable cooking spray or brush with bacon drippings (see note above). Divide batter evenly among the sticks or cups. (If making muffins, a spring-action ice cream scoop works well). Bake until sticks or muffins are golden brown, about 15 minutes. Turn sticks or muffins onto a wire rack and let cool for 5 minutes. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/pumpkin-corn-sticks/