This recipe was clipped from Parade Magazine and published in 1985. The corn sticks are made with molds of some kind but they’re not specified in the clipping (if you know what molds they are, please share the info in the comments section below). I’ve typed the instructions below along with a scanned copy.
CORN STICKS
Ingredients
For 14 sticks, 3 1/2 inches long:
1 1/4 cups yellow cornmeal
1/2 cup white all-purpose flour
2 tablespoons sugar
1 1/2 teaspoons double-action baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg, lightly beaten
1/3 cup fresh peanut oil plus a little more to oil the molds.
Preliminaries. Preheat oven to 425°. Brush molds (or cookie sheets) generously with oil and heat in the oven a good 10 minutes before baking.
The batter. When the molds are well heated, mix the cornmeal, flour, sugar, baking powder, baking soda and salt in a big bowl. Vigorously beat in the buttermilk and egg, then the 1/3 cup of oil.
Into the molds. Plan to work fast at this point–and remember, the molds are red hot! Using either a large spoon or a pastry bag with a 3/4-inch tube opening, fill the molds roundly full as fast as you can and pop them back into the oven.
Baking. Bake 15 to 20 minutes, until lightly puffed and brown–they will come easily out of the molds. Turn them over rapidly and return to the oven 2 to 3 minutes to brown them on the other (in our case, the corn-kernel bottom) side.
Serving. These are best served hot and fresh, but I’ve reheated them, and also frozen them with good results.