Friday, February 12, 2010

Corn Bread Sticks

So-o-o-o simple. You just need a corn bread mold pan.

GF cooking spray
2 cups stone ground yellow cornmeal
2 t. baking soda
1 t. salt
2 1/2 cups GF buttermilk
2 large eggs
1/4 cup butter, melted

Preheat oven to 425 degrees. 
Spray your corn molds with cooking spray. 

Pop the molds into the hot oven for 10 minutes or so.

Mix your dry ingredients. Mix your wet ingredients. Blend both mixtures together. Evenly divide the batter among corn stick molds, filling to within 1/8 inch from top of each mold.

Bake corn stick molds in the middle of the oven for about 10 minutes. Do the toothpick test for doneness.

Remove the pan from oven and cool on a rack. Pop out little corns. Serve warm or store in an airtight container for up to two days.

Makes: approximately 20-5 inch corns, depending on your mold size; my molds were small.

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