Buttered Cornsticks Recipes

BUTTERED CORNSTICKS

Buttered Cornsticks image

With just three ingredients, these ummy breadsticks couldn't be easier to prepare.-Fran Shaffer, Coatesville, Pennsylvania

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield about 20 cornsticks.

Number Of Ingredients 3

Ingredients

2-2/3 cups biscuit/baking mix
1 can (8-1/4 ounces) cream-style corn
1/4 cup butter, melted

Steps:

In a bowl, combine biscuit mix and corn until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10x6-in. rectangle. Cut into 3x1-in. strips. Dip in butter. , Place in an ungreased 15x10x1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 188 calories, Fat 9g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 518mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CORNSTICKS

Cornsticks image

Provided by Food Network Kitchen

Categories side-dish

Time 40m

Yield 9 cornsticks

Number Of Ingredients 8

Ingredients

1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup milk
1 large egg, beaten
2 tablespoons melted unsalted butter, plus more for the brushing molds

Steps:

Preheat the oven to 400 degrees F. In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt. In a medium bowl, whisk together the milk and egg. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, lightly mix until a thick batter is formed. Stir in the melted butter until just incorporated. Heat the cast-iron mold in the oven until hot. Carefully remove the pan from the oven and brush cornstick slots with butter. Spoon the batter evenly into the slots. Bake until lightly browned and a toothpick inserted in the center of a cornstick comes out clean, about 25 minutes. Let cool slightly. Using a small knife, pop each cornstick from its slot and serve warm.

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