Cookbook:Corn Sticks
Appearance
Corn Sticks | |
---|---|
Category | Bread recipes |
Yield | 14 corn sticks |
Time | 1 hour |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Bread
Ingredients
[edit | edit source]- 1 cup (240 ml) cornmeal
- 1 cup (240 ml) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 1 cup (240 ml) milk
- 1 egg
- ¼ cup (60 ml) shortening
- ¼ cup (60 ml) sugar (optional)
- ½ can (7.5 ounces / 212 g) whole corn (optional), drained
Procedure
[edit | edit source]- Preheat oven to 425°F (220°C). Grease a corn stick pan well, and preheat inside the oven. Cast iron works best.
- Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
- Add egg, sugar, and shortening. Beat until fairly smooth (about 1 minute).
- Pour into the hot, well-greased cornstick pan.
- Bake for 15–20 minutes until golden brown. If corn is added to batter, increase time a little.
- Serve hot and buttered.