Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Mary Drennen
Recipe by Cooking Light October 2012

Gallery

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

Recipe Summary

Yield:
Serves 6 (serving size: 1 corn bread stick)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

161 calories; fat 5.7g; saturated fat 2.1g; sodium 209mg.
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