Butter Corn Sticks
Yield
8 servingsPrep
10 minCook
18 minReady
28 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
butter
or margarine |
|
| 2 ¼ | cups |
all-purpose flour
sifted |
|
| 4 | teaspoons |
baking powder
|
|
| 2 | tablespoons |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
milk
|
|
| 1 | cup |
creamed corn
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
butter
or margarine |
|
| 532 | ml |
all-purpose flour
sifted |
|
| 2E+1 | ml |
baking powder
|
|
| 3E+1 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
milk
|
|
| 237 | ml |
creamed corn
|
|
Directions
Melt the butter in a 9x13 inch baking pan.
Sift the flour with the baking powder, sugar and salt.
Stir in milk and corn.
Mix, then turn out onto a floured surface.
Knead lightly, then roll to about ½ inch in thickness.
Cut into 1 inch strips.
Lay each strip in the melted butter, turning to coat each side.
Bake in a 450F oven for about 18 minutes or until crispy brown.
Serve at once.
