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savory breads, quick breads

1 cup yellow cornmeal
--preferably stone ground
1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg white
2 1/4 cups buttermilk
3 tablespoons canola oil

1. Preheat oven to 450F. Place 2 well seasoned cast-iron comstick molds in oven to preheat for 10 to 15 minutes.

2 In a large bowl, whisk cornmeal, flour, baking powder, baking soda and salt.

3. In a medium bowl, whisk egg, egg white, buttermilk and oil until smooth. Make a well in the dry ingredients. Add wet ingredients and stir with a whisk until smooth.

4. Remove molds from oven and brush them with oil or coat with nonstick spray. Spoon about 1 1/2 tablespoons batter into each depression. Bake for 12 to 15 minutes, or until deep golden on the bottom and golden with darker spots on top.

5. Invert cornsticks onto a wire rack and let cool. Brush crumbs from molds and spray again. Repeat with remaining batter. (Baking time may be longer because molds have cooled slightly.)


55 calories per comstick; 2 grams protein; 2 grams fat (0.3 gram saturated fat); 7 grams carbohydrate; 120 mg sodium; 8 mg cholesterol; 1 gram fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, November 1997

Yield: 30 servings

Preparation Time: 0:00

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