Buttered Cornsticks Recipe
Buttered Cornsticks Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
With just three ingredients, these ummy breadsticks couldn't be easier to prepare.—Fran Shaffer, Coatesville, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-2/3 cups biscuit/baking mix
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/4 cup butter, melted

Directions

In a bowl, combine biscuit mix and corn until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter.
Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown. Yield: about 20 cornsticks.
Originally published as Buttered Cornsticks in Quick Cooking July/August 1999, p20

Nutritional Facts

2 each: 188 calories, 9g fat (4g saturated fat), 12mg cholesterol, 518mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 3g protein.

  • 2-2/3 cups biscuit/baking mix
  • 1 can (8-1/4 ounces) cream-style corn
  • 1/4 cup butter, melted
  1. In a bowl, combine biscuit mix and corn until a soft dough forms. Knead on a lightly floured surface for 3 minutes. Roll into a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips. Dip in butter.
  2. Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 425° for 12-15 minutes or until golden brown. Yield: about 20 cornsticks.
Originally published as Buttered Cornsticks in Quick Cooking July/August 1999, p20

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