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Corn Bread Sticks

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield Serves 6 (serving size: 1 corn bread stick)

Ingredients

  • 3 ounces all-purpose flour (about 2/3 cup)
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup reduced-fat buttermilk
  • 1 tablespoon butter, melted
  • 1 tablespoon canola oil
  • 1 large egg, beaten

Nutrition Information

  • calories 161
  • fat 5.7 g
  • satfat 2.1 g
  • sodium 209 mg

How to Make It

  1. Place a cast-iron corn bread stick mold pan in oven. Preheat oven to 400°. Weigh or lightly spoon flour into a dry measuring cup. Combine flour, cornmeal, baking powder, and salt. Stir in buttermilk, melted butter, canola oil, and egg, beaten. Remove pan from oven; divide batter among 6 corn bread stick molds. Bake at 400° for 12 minutes or until lightly browned on top.