1/3 c Butter or margarine 2 1/4 c Sifted flour 4 ts Baking powder 2 tb Sugar 1 ts Salt 1/4 c Milk 1 c Cream-style canned corn Melt the butter in a 9x13 inch baking pan. Sift the flour with the baking powder, sugar and salt. Stir in milk and corn. Mix, then turn out onto a floured surface. Knead lightly, then roll to about 1/2 inch in thickness. Cut into 1 inch strips. Lay each strip in the melted butter, turning to coat each side. Bake in a 450F oven for about 18 minutes or until crispy brown. Serve at once. Source Canadian Heritage Cookbook.ch -----
How To make Butter Corn Sticks's Videos
How to make easy cornbread muffins/sticks in cast iron- won't stick
1 box of Jiffy corn muffin mix and follow directions 1 cast iron corn stick pan Bake at 400degrees for 15mins. Make sure it is even in the oven so the mixture doesn't spill over and drip in your oven. Don't overfill
Zeke's cornbread corn sticks
Hello there everybody, it's Zeke in the kitchen again. Today I am making these cornbread corn sticks that is going to go with my smothered okra, sausage, and shrimp. I bought this cast iron mold that makes the perfect cornbread sticks and looks like ears of corn. Enjoy the video.
Corn Ribs
2 years late to this food trend. But this one did not disappoint!!!
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Betty's Onion and Cheddar Cheese Cornbread Sticks
Betty makes delicious Onion and Cheddar Cheese Cornbread Sticks (which can also be made into cornbread or muffins). They are great for accompanying a hearty stew or soup—or Hoppin' John on New Year's Day!
Onion and Cheddar Cheese Cornbread Sticks
1 tablespoon butter or margarine ¼ cup chopped onion 1 cup self-rising flour 1 ½ cups self-rising cornmeal mix 2 eggs 1 ¼ cups milk ½ cup finely-shredded sharp Cheddar cheese peanut oil for greasing the pan
In a small skillet, melt 1 tablespoon butter. Add ¼ cup chopped onion, and sauté until clear. Combine 1 cup self-rising flour, 1 ½ cups self-rising cornmeal mix, 2 eggs, and 1 ¼ cups milk in a large mixing bowl. Stir in sautéed onion and ½ cup shredded sharp Cheddar cheese. Stir, just until blended. Grease a cornstick pan (or 9 square pan for cornbread or a dozen muffin tins for muffins) with peanut oil, and place in an oven which has been preheated to 450 degrees to get the pan hot. When the cornstick pan is hot (not smoking), pour (or spoon) batter into pan, filling each about 3/4 of the way full. Bake at 450 degrees for about 7 or 8 minutes. You may need to turn your oven to broil to brown the tops, once the bottoms become brown. Be sure to check on the cornsticks often as they bake. When done to your taste, remove from the oven and serve immediately with fresh butter and a hearty soup or stew! This is also a terrific accompaniment to Hoppin' John on New Year's Day! Happy New Year! Love, Betty
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Seasoning a cast iron cornstick pan & making cornsticks.
Today I am seasoning a cast iron cornstick pan my Mom gave me and also making cornsticks in it after it is seasoned.
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