1 cup yellow corn meal
1 cup flour
1 tablespoon baking powder
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup milk
1/4 cup melted butter or margarine
1 egg, lightly beaten
2 cups drained corn
Combine cornmeal, flour, baking powder, sugar and salt in bowl; mix well. Add milk, butter and egg; stir until just mixed. Fold in the corn. Spoon into greased corn stick pans. Bake at 425 degrees for 20 minutes or until brown. Cool in pans for 5 minutes before serving.
Yield: 18 servings
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