Corn Bread Sticks
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cornmeal
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | cups |
sour milk
|
|
| 2 | large |
eggs
well beaten |
|
| 3 | tablespoons |
vegetable shortening
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cornmeal
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 118 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 473 | ml |
sour milk
|
|
| 2 | large |
eggs
well beaten |
|
| 45 | ml |
vegetable shortening
melted |
|
Directions
Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar.
Combine eggs, milk, and shortening.
Add dry ingredients. Beat thoroughly.
Fill well-oiled corn-stick pans ⅔ full.
Bake in hot oven (425 degrees F) 20 to 25 minutes.
