Colonial Corn Sticks

This recipe uses molasses as a sweetener; however, such sweeteners were scarce in the 1600s.

Heat milk in saucepan until it is scalded.

Put cornmeal in a mixing bowl and pour the hot milk over it.

Mix thoroughly and then let it cool to lukewarm.

Add the flour , salt , and baking powder to the cooled cornmeal mixture and stir well.

Stir in the molasses , beaten eggs , oil , and melted butter.

Pour the mixture into a well greased bread-stick pan.

Bake at 400 degrees fahrenheit for about 20 minutes.

milk, cornmeal, flour, salt, baking powder, molasses, eggs, oil, butter