Quick Corn Sticks
Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners.
Yield
15 muffinsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cornmeal
|
|
| ¾ | cup |
all-purpose flour
|
|
| 4 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cornmeal
|
|
| 177 | ml |
all-purpose flour
|
|
| 2E+1 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 15 | ml |
sugar
|
|
| 2 | large |
eggs
lightly beaten |
|
| 237 | ml |
milk
|
|
| 59 | ml |
vegetable oil
|
|
Directions
Combine first 5 ingredients, mixing well.
Combine remaining ingredients; add to dry ingredients, stirring just until moistened.
Place a well-greased cast-iron corn stick pan in a 425 degree F oven for 3 minutes or until hot.
Remove pan from oven; spoon batter into pan, filling two-thirds full.
Bake at 425 degrees F for 12 minutes or QUICK CORN MUFFINS: Season muffin pans as for corn sticks.
Spoon batter into pans, filling two-thirds full.
Bake as for corn sticks.
