See Also: Breads
Corn Sticks
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve these with any soup and salad. Makes about 12 if using a corn stick pan. If you do not have a special corn stick pan, shape into long "biscuits".
1 cup unbleached all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 tablespoon raw sugar
1/2 cup yellow corn meal
1/4 cup chunky peanut butter
1 egg
3/4 cup milk
butter or olive oil for the baking pan, or silicone mat if making on baking sheets
Preheat oven to 425 degrees. In food processor with steel chopping blade in place, whirl the flour, baking powder, salt, sugar and corn meal to blend well. Add peanut butter and whirl to cut the peanut butter into the flour mixture. Add egg and milk only until dry ingredients are moistened, do not overmix. (If not using a corn stick pan, you will need to add about 2-3 tablespoons more flour to shape them into biscuit sticks on a baking sheet) If using corn stick pans, lightly oil and fill about 2/3 full. Bake 12-15 minutes.
Recipe created 2007-01-01.
