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Corn Bread Sticks

 

20

Yield

12

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free
 

Ingredients

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

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

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Nutrition Facts

Serving Size 74g (2.6 oz)
Amount per Serving
Calories 13635% of calories 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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