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Corn Sticks

Corn Sticks
  • Prep 10 min
  • Total 20 min
  • Servings 10
Enjoy these great corn-bread sticks made with Gold Medal® muffin mix. Ready in 20 minutes!
Updated October 14, 2010

Ingredients

  • 1 pouch (6.5 ounces) Gold Medal™ golden corn muffin mix
  • 1/3 cup milk
  • 2 tablespoons margarine or butter, melted
  • 1 egg

Steps

  • 1
    Heat oven to 425°. 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.

  • 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 serve.
  • For zippier Corn Sticks, seed and finely chop a jalapeño chili and stir into the batter.

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
4%
4%
Exchanges:
1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.
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