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Prep 10min
Total20min
Servings10
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Ingredients
1
pouch (6.5 ounces) Gold Medal™ golden corn muffin mix
1/3
cup milk
2
tablespoons margarine or butter, melted
1
egg
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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.
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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.
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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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