Crisp and sweet, with a hidden taste surprise.
Preheat oven to 425F. Brush cast-iron corn stick molds with vegetable oil and place in oven.
Mix yellow cornmeal, unbleached flour, dark brown sugar, baking powder, salt, baking soda and cayenne pepper in large bowl. Whisk 1 1/4 cups buttermilk, butter and egg in small bowl. Mix into dry ingredients. Stir in grated cheddar cheese. Add more buttermilk if necessary to thin to just pourable consistency. Fill corn stick molds with batter.
Bake corn sticks until tester inserted into centers comes out clean, about 20 minutes. Cool in pans 10 minutes. Using tip of small sharp knife, gently lift corn sticks from molds.
Serve warm with some molasses if desired
Makes about 14.
These go well with a bowl of spicy red chili.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 14|
|Calories from Fat: 61 (37%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 33.2mg||10 %|
|Sodium 190.6mg||7 %|
|Potassium 83.2mg||2 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19.9g|
|Protein 4.9g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 163
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