A day or so ago I finally hit 10,000 views. The view that took me from 9,999 to 10K came from a search for Eastern North Carolina Cornsticks. In the Eastern part of the state, whole hog BBQ rules and cornsticks are traditionally served. Historically significant places like Parker’s in Wilson and B’s in Greenville still serve them today as an appropriate pairing with hog.
Cornstick recipes is a popular search and it’s how many people seem to find my site. So to thank my readers I’ll share with you the cornstick recipe listed in Holy Smoke, the most significant book on North Carolina BBQ to date.
Eastern North Carolina Cornsticks
Makes 1 dozen
- 2 cups water-ground cornmeal
- 1 teaspoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, beaten
- 1 cup milk
- 1 rounded teaspoon lard, melted
Preheat oven to 450F and grease a cornstick pan. Mix the dry ingredients before adding the eggs, milk and fat. Pour the batter into the molds and bake til brown – about 20 mins.
Many people who have never had Carolina cornsticks before are not prepared for how hard they are. If you’re serving guests I recommend warning them first. The crust is an acquired taste but the deep corn flavor is very much appreciated. To eat you’re supposed to take a bite of hog and creamy slaw and then bite into a corn stick to round out the flavor.