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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Hot Corn Sticks

Source: dLife

Hot and satisfying baked cornbread sticks.

Nutrition Facts

Makes 14 servings
Amount Per Serving

Calories	111.2

Total Carbs	15.7 g

Dietary Fiber	1.0 g

Sugars	4.2 g

Total Fat	4.6 g

Saturated Fat	0.4 g

Unsaturated Fat	1.2 g

Potassium	87.0 mg

Protein	2.9 g

Sodium	55.5 mg

Dietary Exchanges 4.6 Fat, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 0.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 cup Flour, white, unbleached, enriched 0.75
0 3/4 cup cornmeal 0.25
0 1/4 cup sugar 2.0
2 tsp low sodium baking powder 0.25
0 1/4 tsp salt 0.75
0 3/4 cup fat free milk 0.25
0 1/4 cup canola oil 1.0
1 each eggs

Directions

Preheat oven to 450 degrees F. Generously spray 2 cast-iron "corn-stick" pans with cooking spray.
In a medium bowl, sift flour with cornmeal, sugar, baking powder and salt. Add milk, oil and egg. Stir with a fork until just blended. Do not overmix. Fill pans 3/4 full.
Bake for 20 minutes, or until golden brown. Serve immediately, or remove from pan, cool and wrap tightly in foil. Reheat before serving.