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Corn Sticks

Western.Chefs's picture
Corn Sticks is the perfect addition to your brunch spread! This tasty Corn Sticks is sure to bowl your family over! Try this Corn Sticks!
  All purpose flour 1 Cup (16 tbs)
  Yellow cornmeal 1 Cup (16 tbs)
  Sugar 2 Tablespoon
  Baking powder 4 Teaspoon
  Salt 1⁄2 Teaspoon
  Canned cream style corn 8 3⁄4 Ounce (1 Can, Golden)
  Milk 1⁄2 Cup (8 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Egg 1

1. Preheat oven to 425°F. Grease 14 corn-stick molds.
2. In large bowl, combine first 5 ingredients. In small bowl, beat together corn, milk, salad oil, and egg. With spoon, stir corn mixture into dry ingredients until batter is just blended (batter will be lumpy).
3. Spoon batter into molds, filling each three-fourths full. Bake 12 to 15 minutes until toothpick inserted in center comes out clean; cool in molds on wire rack 10 minutes. Remove from molds; serve warm. Or cool on wire rack to serve later; reheat if desired.

Recipe Summary

Side Dish
Milk Product

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