Excerpted from A Garden of Recipes by Cynthia Gibson
This recipe is simple to make and the ingredients are in every grocery store, but homegrown mint makes the difference. I use either chocolate or pineapple mint in the batter. A little dab of homemade mint jelly only complements this Sunday-morning specialty.
I do suggest buying a corn stick pan if you don’t own one. It gives a southern tone to what would otherwise be just plain cornbread or corn muffins. These are easily found at flea markets, gourmet and kitchen shops, and hardware stores.
1 1/2 cups yellow cornmeal
1/2 cup sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cuts buttermilk
1/2 cup finely chopped fresh mint of your choice
Preheat the oven to 400 degrees Fahrenheit. In a large mixing bowl, sift together the cornmeal, sugar, baking powder, baking soda, and salt. Add the buttermilk and egg, and beat until well blended.
Butter a cornstick pan or muffin tin and place in the oven for two to three minutes, then remove fromt he oven. Quickly spoon the batter into the pan until each indentation is two-thirds full. Bake for 25 minutes, or until the sticks are golden brown. Serve hot or cold.