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Quick-Fix Corn Sticks
- Yield: 18 to 20 corn sticks or 12 muffins
- Prep 20 mins
- Bake 15 mins
Ingredients
-
1
cup
cornmeal
-
1
cup
all-purpose flour
-
1/3
cup
sugar
-
4
teaspoons
baking powder
-
1/2
teaspoon
salt
-
1
beaten egg
-
1
cup
milk
-
1/3
cup
shortening, melted
Directions
- Grease corn-stick pans.* Heat in a 425 degree F oven. For muffins, grease muffin pans or line with paper bake cups.
- In a large mixing bowl, stir together cornmeal, flour, sugar, baking powder, and salt. In a small bowl, combine egg, milk, and melted shortening. Add to dry ingredients all at once and stir just until flour is moistened; batter should still be lumpy.
- Fill hot corn-stick pans 2/3 full with batter; bake in a 425 degree F oven for 10 to 12 minutes. Or, fill muffin pans 2/3 full; bake for 15 to 18 minutes. Makes 18 to 20 corn sticks or 12 muffins.
Note
- * If you wish to make corn sticks with all the batter and have just 1 corn-stick pan, bake several batches. The batter will hold while it waits to be baked.
Nutrition Facts
(Quick-Fix Corn Sticks)
iron (mg) 0, vit. A (IU) 97, cal. (kcal) 101, calcium (mg) 71, fiber (g) 1, pro. (g) 2, sodium (mg) 164, carb. (g) 15, sat. fat (g) 1, Fat, total (g) 4, chol. (mg) 13