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Quick Corn Sticks

southern.chef's picture
Quick Corn Sticks are served with soups across the world. Quick Corn Sticks are made of cornmeal and flour mixed with eggs and milk. Quick Corn sticks are stick shaped bread.
  Cornmeal 1 1⁄4 Cup (20 tbs)
  All purpose flour 3⁄4 Cup (12 tbs)
  Baking powder 4 Teaspoon
  Salt 3⁄4 Teaspoon
  Sugar 1 Tablespoon
  Eggs 2 , lightly beaten
  Milk 1 Cup (16 tbs)
  Vegetable oil 1⁄4 Cup (4 tbs)

Combine first 5 ingredients, mixing well.
Combine remaining ingredients; add to dry ingredients, stirring just until moistened.
Place a well greased cast iron corn stick pan in a 425° oven for 3 minutes or until hot.
Remove pan from oven; spoon batter into pan, filling two thirds full.
Bake at 425° for 12 minutes or until lightly browned

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1898 Calories from Fat 710

% Daily Value*

Total Fat 80 g123.7%

Saturated Fat 15.6 g78.1%

Trans Fat 0 g

Cholesterol 445.6 mg148.5%

Sodium 3334.3 mg138.9%

Total Carbohydrates 258 g85.9%

Dietary Fiber 17.2 g68.7%

Sugars 29.2 g

Protein 46 g91.6%

Vitamin A 14.5% Vitamin C

Calcium 180.8% Iron 85.6%

*Based on a 2000 Calorie diet

Quick Corn Sticks Recipe