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Bread Dining Food Bakery Roast

Country Corn Bread Of Sticks

Ingredients & Directions

Appeared in Sun-Sentinel
-Food Section 7/6/95
1 1/2 c Cornmeal
1/3 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1 ts Sugar
1/2 ts Salt
2 ea Eggs, beaten
1 1/2 c Buttermilk
1/4 c Vegetable oil or bacon

Preheat oven to 450 degrees. Combine cornmeal, flour, baking powder,
baking soda, sugar and salt, stirring well. Combine eggs, buttermilk
and oil, or bacon droppings if using; add to cornmeal mixture,
stirring just until moistened. Place a well greased 8-inch cast-iron
skillet, 8-inch square pan or cast-iron corn-stick pan in oven for 4
minutes or until hot. Remove pan from oven; spoon batter into pan,
filling indentations in corn-stick pan three-fourths full. Bake for
15 to 20 minutes or until lightly browned. Makes 6 to 8 servings.
Makes 1-1/2 dozen corn sticks. Per serving (corn bread): 200
calories, 5 grams protein, 9 grams fat, 24 grams carbohydrates, 55
milligrams cholesterol, 432 milligrams sodium, 43 percent calories
from fat. Per corn stick: 89 calories, 2 grams protein, 4 grams fat,
11 grams carbohydrates, 24 milligrams cholesterol, 192 milligrams
sodium, 43 percent calories from fat.

6 servings

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