Corn Sticks

Corn Sticks

Enjoy these great corn-bread sticks made with Gold Medal® muffin mix. Ready in 20 minutes!

Prep Time

10

Minutes

Total Time

20

Minutes

Makes

10

corn

1
pouch (6.5 ounces) Gold Medal® golden corn muffin mix
1/3
cup milk
2
tablespoons margarine or butter, melted
1
egg
  1. Heat oven to 425º. Generously grease corn stick molds. Heat molds in oven about 5 minutes or until hot.
  2. 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.
Makes 10 corn sticks
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
These Corn Sticks are guaranteed to be popular. You'll probably want to make two batches for hearty appetites.
Variation
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 serve.
For zippier Corn Sticks, seed and finely chop a jalapeño chili and stir into the batter.

Nutrition Information:

1 Serving (1 Stick)
  • Calories 105
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 25mg;
  • Sodium 170mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 0g,
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    *Percent Daily Values are based on a 2,000 calorie diet.