Quick-Fix Corn Sticks | Midwest Living

Quick-Fix Corn Sticks

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Quick-Fix Corn Sticks

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  • Yield: 18 to 20 corn sticks or 12 muffins
  • Prep 20 mins
  • Bake 15 mins

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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

  1. Grease corn-stick pans.* Heat in a 425 degree F oven. For muffins, grease muffin pans or line with paper bake cups.
  2. 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.
  3. 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

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