|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||4 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)|
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.
Serving size: Complete recipe
Calories 1975 Calories from Fat 644
% Daily Value*
Total Fat 72 g110.9%
Saturated Fat 6.6 g33%
Trans Fat 1 g
Cholesterol 222.8 mg74.3%
Sodium 3425.1 mg142.7%
Total Carbohydrates 303 g101.1%
Dietary Fiber 17 g67.9%
Sugars 44.7 g
Protein 38 g75.5%
Vitamin A 10.8% Vitamin C 19%
Calcium 165.4% Iron 84.7%
*Based on a 2000 Calorie diet