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.
This Corn Bread Sticks recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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