Categories: Biscuits, Bread, Cornbread, Rolls

Ingredients

• 3 oz. (1/2 cup) yellow cornmeal
• 3 Tbsp. all purpose flour
• 1/2 tsp. granulated sugar
• 1/4 tsp. each salt and baking soda
• 1/2 up buttermilk
• 1 egg
• 1/2 cup canned cream-style corn
• 1 Tbsp. plus 1 tsp. margarine, melted, divided

Directions

1. Preheat oven to 400 degrees. In medium mixing bowl using fork. Combine cornmeal, flour, sugar, baking soda and salt-set aside.
2. In small bowl using fork, beat together buttermilk and egg stir into cornmeal mixture. Add corn and 2 tsp. melted margarine; stir and combine. Pour into very hot corn stick molds and bake 20 to 25 minutes
3. Serve 3 cornsticks per serving.

4. Per serving: 1 1/2 bread exchanges; 1 fat exchange; 35 calories

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