Corn Sticks

Oxmoor House
A preheated cast-iron corn stick pan gives cornbread a crunchy, browned crust. The batter crisps quickly in the hot pan while the inside of the bread bakes slowly and stays moist.
14 servings (serving size: 1 corn stick)


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3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
1/8 teaspoon ground red pepper
1 (6 1/2-ounce) can whole-kernel corn, drained
1 large egg, lightly beaten
1 cup low-fat or nonfat buttermilk
Cooking spray


1. Preheat oven to 425°.

2. Combine first 7 ingredients in a medium bowl. Add corn, stirring well; make a well in center of mixture. Combine egg and buttermilk; add to flour mixture, stirring just until moistened.

3. Place cast-iron corn stick pans in a 425° oven for 5 minutes or until hot. Remove pans from oven, and coat with cooking spray. Spoon batter evenly into pans. Bake at 425° for 10 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve warm.

Created date

April 2008

Nutritional Information

Calories 83
Caloriesfromfat 10 %
Fat 0.9 g
Satfat 0.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 16.3 g
Fiber 0.7 g
Cholesterol 16 mg
Iron 0.0 mg
Sodium 113 mg
Calcium 0.0 mg