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Quick-Fix Corn Sticks
Bake: 15 mins at 425°F
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.
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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.
