Corn Sticks/Bread


1 c. yellow cornmeal
1 c.unsifted all-purpose flour (for Gluten Free use 1/2 c. rice flour, 3 tbs.
potato starch, 1 tbs. tapioca starch)
3 tsp. baking powder
1/2 tsp. salt
3 tbs. light brown sugar
2 tbs. oil
1 egg
1 c. buttermilk

1.  Heat oven at 425 degrees.  Place cast iron corn-stick mold or fry pan in oven to heat.
2.  In a medium bowl, combine cornmeal, flour baking powder, salt, and brown sugar.
3)  Add oil, egg, and buttermilk.  Stir together just until dry ingredients are moistened.
4)  Carefully remove molds/fry pan from oven.  Grease generously with oil.
5) Spoon batter into prepared pans, filling them 2/3 full.  Bake 12-15 minutes or until center springs back when pressed with fingertip.  Turn out on rack and serve.

To make pepper cornbread:
Stir in 1/4 c. finely chopped green pepper and 1/4 c. finely chopped red pepper into the cornmeal before adding wet ingredients.

Makes 14 corn sticks or 8-10 wedges or muffins.

Have a Yummy day,

This entry was posted in Gluten Free, Recipes. Bookmark the permalink.

One Response to Corn Sticks/Bread

  1. Pingback: Menu Plan Monday – December 12, 2016 | Simply Cornish

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