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Corn Bread Sticks

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

25 min

Ready

35 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups cornmeal
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1 teaspoon salt
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1 teaspoon baking powder
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1 tablespoon sugar
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½ cup all-purpose flour
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1 teaspoon baking soda
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2 cups sour milk
2 large eggs
well beaten
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3 tablespoons vegetable shortening
melted
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Ingredients

Amount Measure Ingredient Features
355 ml cornmeal
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5 ml salt
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5 ml baking powder
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15 ml sugar
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118 ml all-purpose flour
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5 ml baking soda
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473 ml sour milk
2 large eggs
well beaten
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45 ml vegetable shortening
melted
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 13635% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 39mg 13%
Sodium 276mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 3% Vitamin C 0%
Calcium 6% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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