Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Corn Bread Sticks

StarEmpty starEmpty starEmpty starEmpty star

Your rating

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
Camera
1 teaspoon salt
Camera
1 teaspoon baking powder
Camera
1 tablespoon sugar
Camera
½ cup all-purpose flour
Camera
1 teaspoon baking soda
Camera
2 cups sour milk
2 large eggs
well beaten
Camera
3 tablespoons vegetable shortening
melted
Camera

Ingredients

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

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

Comments


 

 

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?
 

Email this recipe