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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