Ingredients
- 1 egg
- 300 ml milk
- 250 gr self-rising cornmeal
- 55 gr melted shortening
- 4 gr cracked pepper
- 3 gr cracked fennel
Preheat oven to 450 degrees.
Pour the shortening in a cast-iron cornstick mold or 25 cm skillet. Place mold in the hot oven.
Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening from the mold into the batter, then pour the batter into mold. Bake dozen to 15 minutes, until done. Serve piping hot with butter.
