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Recipe Summary

prep:
20 mins
bake:
15 mins at 425°
Yield:
18 to 20 corn sticks or 12 muffins
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Ingredients

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Directions

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

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  • 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.

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Instructions Checklist
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  • 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.

*

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

101 calories; total fat 4g; saturated fat 1g; cholesterol 13mg; sodium 164mg; carbohydrates 15g; fiber 1g; protein 2g; vitamin a 97IU; vitamin cmg; calcium 71mg; ironmg.

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