Corn Bread Sticks

Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Yield:

Serves 6 (serving size: 1 corn bread stick)

Recipe from

Nutritional Information

Calories 161
Fat 5.7 g
Satfat 2.1 g
Sodium 209 mg

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

Preparation

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.

Note:

Mary Drennen,

October 2012