Enjoy these great corn-bread sticks made with Gold Medal® muffin mix. Ready in 20 minutes!
pouch (6.5 ounces) Gold Medal™ golden corn muffin mix
tablespoons margarine or butter, melted
Heat oven to 425º. Generously grease corn stick molds. Heat molds in oven about 5 minutes or until hot.
While molds heat, mix all ingredients with spoon just until moistened (batter will be lumpy). Fill hot molds about two-thirds full. Bake 8 to 9 minutes or until golden brown. Immediately remove from molds. Serve warm.
These Corn Sticks are guaranteed to be popular. You'll probably want to make two batches for hearty appetites.
Make Cornbread Triangles instead. Mix batter as directed, and bake in a greased 8-inch round pan 10 to 12 minutes or until golden brown. Cut into 10 triangles to
For zippier Corn Sticks, seed and finely chop a jalapeño chili and stir into the batter.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Stick
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.