Buttermilk Corn Sticks Recipe
Ingredients
| Yellow cornmeal | 2/3 Cup (16 tbs) | |
| All purpose flour | 1/2 Cup (16 tbs) | |
| Baking powder | 3/4 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| 3/4 Cup nonfat buttermilk | ||
| Sugar | 2 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 Egg, lightly beaten | ||
| Vegetable cooking spray | ||
Directions
Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Place cast-iron corn stick pans coated with cooking spray in a 425° oven for 3 minutes or until hot.
Remove pans from oven; spoon batter into pans, filling two-thirds full.
Bake at 425° for 10 minutes or until lightly browned.
Combine buttermilk and next 3 ingredients; add to dry ingredients, stirring just until moistened.
Place cast-iron corn stick pans coated with cooking spray in a 425° oven for 3 minutes or until hot.
Remove pans from oven; spoon batter into pans, filling two-thirds full.
Bake at 425° for 10 minutes or until lightly browned.
Chef
