Difference between revisions of "Corn Sticks"
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| − | + | | [[Bread|Bread]] | |
{{recipesummary|Bread recipes|14 Corn Sticks|1 Hour|2}} | {{recipesummary|Bread recipes|14 Corn Sticks|1 Hour|2}} | ||
| Line 5: | Line 5: | ||
==Ingredients== | ==Ingredients== | ||
| − | *1 [[ | + | *1 [[Cup|cup]] (240ml) [[Cornmeal|cornmeal]] |
| − | *1 cup (240ml) all-purpose [[ | + | *1 cup (240ml) all-purpose [[flour|flour]] |
| − | *4 [[ | + | *4 [[Teaspoon|tsp]] [[Baking Powder|baking powder]] |
| − | *½ tsp [[ | + | *½ tsp [[Salt|salt]] |
| − | *1 cup (240ml) [[ | + | *1 cup (240ml) [[Milk|milk]] |
| − | *1 [[ | + | *1 [[Egg|egg]] |
| − | *¼ cup (60ml) [[ | + | *¼ cup (60ml) [[shortening|shortening]] |
| − | *¼ cup (60ml) [[ | + | *¼ cup (60ml) [[sugar|sugar]] (optional) |
| − | *½ of a 15 ounce (about 150g) can whole [[ | + | *½ of a 15 ounce (about 150g) can whole [[corn|corn]], drained (optional) |
==Procedure== | ==Procedure== | ||
| Line 20: | Line 20: | ||
# Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl. | # Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl. | ||
# Add egg, sugar, and shortening. | # Add egg, sugar, and shortening. | ||
| − | # [[ | + | # [[Beat|Beat]] until fairly smooth, about a minute. |
# Pour into HOT, well-greased cornstick pan. | # Pour into HOT, well-greased cornstick pan. | ||
| − | # [[ | + | # [[Baking|Bake]] for 15-20 minutes until golden brown. ''If corn is added to batter, increase time a little.'' |
# Serve hot and buttered. | # Serve hot and buttered. | ||
| − | [[Category:Bread | + | ==References== |
| − | [[Category:Corn | + | <references/> |
| + | [[Category:Bread Recipes]] | ||
| + | [[Category:Corn Recipes]] | ||
Latest revision as of 14:34, 10 May 2012
| Bread
| Corn Sticks | |
|---|---|
| Category: | Bread recipes |
| Servings: | 14 Corn Sticks |
| Time: | 1 Hour |
| Difficulty: |  |
Ingredients
- 1 cup (240ml) cornmeal
- 1 cup (240ml) all-purpose flour
- 4 tsp baking powder
- ½ tsp salt
- 1 cup (240ml) milk
- 1 egg
- ¼ cup (60ml) shortening
- ¼ cup (60ml) sugar (optional)
- ½ of a 15 ounce (about 150g) can whole corn, drained (optional)
Procedure
- Preheat oven to 425°F (220°C). Grease a corn stick pan well, and preheat with oven. Cast iron works best.
- Combine corn meal, flour, baking powder, salt, and sugar in a large mixing bowl.
- Add egg, sugar, and shortening.
- Beat until fairly smooth, about a minute.
- Pour into HOT, well-greased cornstick pan.
- Bake for 15-20 minutes until golden brown. If corn is added to batter, increase time a little.
- Serve hot and buttered.
