Publisher Photo
Publisher Photo
Crusty on the outside and tender on the inside, these buttery cornsticks go well with soups, stews and casseroles for a memorable lunch or supper. A cousin's recipe, it's not a favorite with three generations of our family.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1/3 cup butter
  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup canned cream-style corn
  • 1/4 cup whole milk

Directions

Place butter in a 13x9-in. baking pan; heat in a 425° oven until melted. Tilt to coat bottom of pan; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Stir in corn and milk. Turn onto a lightly floured surface; knead 10-12 times. Roll into a 10x8-in. rectangle, about 1/2 in. thick. Cut into 4x1-in. strips. Place in melted butter and turn to coat. Bake for 18-20 minutes or until crispy and golden brown. Yield: 20 cornsticks.
Originally published as Butter Cornsticks in Country Woman May/June 2005, p33

Nutritional Facts

2 each: 188 calories, 7g fat (4g saturated fat), 17mg cholesterol, 534mg sodium, 29g carbohydrate (4g sugars, 1g fiber), 4g protein.

  • 1/3 cup butter
  • 2-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup canned cream-style corn
  • 1/4 cup whole milk
  1. Place butter in a 13x9-in. baking pan; heat in a 425° oven until melted. Tilt to coat bottom of pan; set aside.
  2. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in corn and milk. Turn onto a lightly floured surface; knead 10-12 times. Roll into a 10x8-in. rectangle, about 1/2 in. thick. Cut into 4x1-in. strips. Place in melted butter and turn to coat. Bake for 18-20 minutes or until crispy and golden brown. Yield: 20 cornsticks.
Originally published as Butter Cornsticks in Country Woman May/June 2005, p33

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