Very good. Batter seemed to be be a little thick so we added a little more buttermilk. I will probably a little more cornmeal next time but this was still tasty.
Corn Bread Sticks
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield: Serves 6 (serving size: 1 corn bread stick)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 161
- Fat: 5.7g
- Saturated fat: 2.1g
- Sodium: 209mg
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.
Corn Bread Sticks Recipe at a Glance
- COURSE: Breads
- CONVENIENCE: Family, Kid-Friendly, Make-Ahead, Quick/Easy
- MAIN INGREDIENT: Dairy
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Cooking Light
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