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Ingredients
4 tablespoons butter, melted
1 cup red or blue cornmeal
1 cup all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 ¼ cups milk
1 egg
Nutritional analysis per serving
23 grams carbs; 26 milligrams cholesterol; 154 calories; 2 grams monosaturated fat; 3 grams saturated fat; 5 grams fat; 1 gram fiber; 144 milligrams sodium; 3 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Brush 12 iron corn stick molds generously with some of the butter, and set aside. Preheat oven to 425 degrees.
- Step 2
In a medium-size bowl combine the cornmeal, flour, sugar, baking powder and salt. In another small bowl whisk together the milk, egg and remaining melted butter. Stir the milk mixture into the cornmeal mixture just until moistened. The mixture will be a bit lumpy.
- Step 3
Spread the mixture into the prepared molds, nearly filling them, and bake until puffed and lightly browned, about 20 minutes. A toothpick inserted in the center should come out clean. Serve warm.
Private Notes