Buttermilk Corn Sticks

(from Lucianolinda’s recipe box)

Source: Diabetic Recipes magazine

Categories: Bread- Rolls- Biscuits- cornbread

Ingredients

  • 2 cups self-rising white cornmeal
  • 3/4 cup all-purpose flour
  • 1/3 cup Splenda Granular
  • 2 large eggs
  • 2 1/4 cups nonfat buttermilk
  • 1/3 cup butter or margarine, melted

Directions

  1. Combine first 3 ingredients; make a well in center of mixture.
  2. Stir together eggs, buttermilk, and butter. Add to cornmeal mixture, stirring just until dry ingredients are moistened.
  3. Heat cast-iron corn stick pans in oven heated to 425 degrees for 5 minutes or until hot. Remove pans from oven, and coat evenly with cooking spray.
  4. Spoon batter into hot pans.
  5. Bake at 425 degrees for 10 to 12 minutes or until lightly browned. Remove from pans immediately.

  6. makes 30 sticks

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