Cornsticks
Serving Size : 30
Ingredients for prepare Cornsticks
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | yellow cornmeal |
preferably stone ground
cornsticks |
| 1 | cup | all-purpose flour |
| 1 | tablespoon | baking powder |
| 1 | teaspoon | baking soda |
| 1/2 | teaspoon | salt |
| 1 | large | egg |
| 1 | large | egg white |
| 2 1/4 | cups | buttermilk |
| 3 | tablespoons | canola oil |
recipe Cornsticks
1. Preheat oven to 450°F. Place 2 well seasoned cast-iron comstick
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molds in oven to preheat for 10 to 15 minutes. 2 In a large bowl,
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whisk cornmeal, flour, baking powder, baking soda and salt. 3. In a medium bowl,
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whisk egg, egg white, buttermilk and oil until smooth. Make a well in the dry ingredients. Add wet ingredients and
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stir with a whisk until smooth. 4. Remove molds from oven and brush them
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with oil or coat with nonstick spray. Spoon about 1 1/2 tablespoons
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batter into each depression. Bake for 12 to 15 minutes, or until deep golden
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on the bottom and golden with darker spots on top. 5. Invert cornsticks onto a wire
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rack and let cool. Brush crumbs from molds and spray again. Repeat
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with remaining batter. (Baking time may be longer because molds have cooled slightly.) MAKES ABOUT 2 1/2 DOZEN CORNSTICKS. 55
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calories per comstick; 2 grams protein; 2 grams fat (0.3 gram saturated fat); 7 grams
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carbohydrate; 120 mg sodium; 8 mg cholesterol; 1 gram fiber. Busted by Gail Shermeyer
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