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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - October 31, 2008, 2008

Corn Bread Sticks

Serves: 4


        

  Download this recipe.

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


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.

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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