Corn Bread Sticks: The Best Corn Bread Sticks Recipe from Cook'n

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	Corn Bread Sticks

Serves: 16

Print this Recipe

   1 cup Original Bisquick®
   1 cup yellow cornmeal
   1 1/2 cups buttermilk
   2 tablespoons vegetable oil
   2 eggs
   2 tablespoons (about) yellow cornmeal

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1. Heat oven to 450°. Grease 2 loaf pans, 9 x 5 x 3 inches.

2. Stir Bisquick, 1 cup cornmeal, the buttermilk, oil and eggs until blended. Pour into pans. Sprinkle with 2 tablespoons cornmeal.

3. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from pans. Cut each loaf crosswise into 8 sticks.

HIGH ALTITUDE (3500 to 6500 feet): Bake about 20 minutes.

NUTRITION FACTS: 1 Stick:; Calories 95 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 30mg; Sodium 130mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 3g % DAILY VALUE:; Vitamin A 2%; Vitamin C 0%; Calcium 4%; Iron 4% DIET EXCHANGES:; 1 Starch; 1/2 Fat

BETTY'S TIP: These hearty corn sticks are simply superb spread with honey-butter or drizzled with maple syrup. They also make dynamite dunkers dipped into a bowl of steaming chili.

From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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