Download this recipe.
1 cup Original BisquickÆ
1 cup yellow cornmeal
1 1/2 cups buttermilk
2 tablespoons vegetable oil
2 eggs
2 tablespoons (about) yellow cornmeal
1. Heat oven to 450?. Grease 2 loaf pans, 9 x 5 x 3 inches.
2. Stir Bisquick, 1 cup cornmeal, the buttermilk, oil and eggs until blended. Pour into pans. Sprinkle with 2 tablespoons cornmeal.
3. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from pans. Cut each loaf crosswise into 8 sticks.
BETTY'S TIP: These hearty corn sticks are simply superb spread with honey-butter or drizzled with maple syrup. They also make dynamite dunkers dipped into a bowl of steaming chili.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
