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This down-home favorite is wonderful adorned only with sweet butter, but also try stirring in drained chopped green chilies from a 4-ounce can; 1/2 teaspoon crushed dried thyme; or 1/2 cup grated Monterey jack or cheddar cheese.
- 1 cup all-purpose flour
- 1 cup yellow, white or blue cornmeal
- 2-4 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 beaten eggs
- 1 cup buttermilk
- 2 tablespoons cooking oil
In a large mixing bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt. Make a well in the center of the dry mixture. In a medium mixing bowl, combine the eggs, buttermilk and cooking oil. Add the egg mixture to the dry mixture. Stir just till moistened. (The batter should be lumpy.)
For corn bread, pour the batter into a lightly greased 8 x 8 x 2-inch baking pan. Bake in a preheated 425 degrees F oven for 20 to 25 minutes, or till a wooden toothpick inserted near the center comes out clean. Remove from oven and cool slightly.
For corn sticks, spoon the batter into well-greased corn stick pans, filling the molds two-thirds full. Bake in a preheated 425 degrees F oven for 12 to 15 minutes, or till golden brown. Remove from oven and cool slightly on a rack.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
77 calories; 2g total fat; 22mg cholesterol; 121mg sodium; 12g carbohydrates; 1g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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