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
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2 well seasoned cast-iron comstick molds in oven to preheat for 10 to 15 minutes. 2 In a large
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bowl, whisk cornmeal, flour, baking powder, baking soda and salt. 3. In a medium bowl, whisk
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egg, egg white, buttermilk and oil until smooth. Make a well in
Cornsticks
the dry ingredients. Add wet ingredients and stir with a whisk until smooth. 4. Remove
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molds from oven and brush them with oil or coat with nonstick spray. Spoon about 1 1/2
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tablespoons batter into each depression. Bake for 12 to 15 minutes, or until deep golden on the bottom
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and golden with darker spots on top. 5. Invert cornsticks onto a wire rack and let
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cool. Brush crumbs from molds and spray again. Repeat with remaining batter.
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(Baking time may be longer because molds have cooled slightly.) MAKES ABOUT
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2 1/2 DOZEN CORNSTICKS. 55 calories per comstick; 2 grams protein; 2 grams fat (0.3
Cornsticks
gram saturated fat); 7 grams carbohydrate; 120 mg sodium; 8 mg cholesterol; 1 gram fiber.
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