Corn Sticks

I have never come across anything like this recipe.  My mom made these and I am not sure where she found this recipe. It has been modified over the years and it’s simple- and they disappear.  If any leftover, heat up in the toaster oven to try to recreate that fresh baked texture.

Mix a can of creamed corn with 1/2 cup milk and then add the dry ingredients-  baking powder,  flour, salt.   You can snaz this up with buttermilk instead of milk.  You can add a few shakes of cayenne pepper to your dough.  You can dice up a jalapeno pepper.    You should have a soft biscuit dough.  Roll out on a floured surface to 3/4 inch thick and use your pizza cutter to make 1 inch slices in the dough.  Cut those into 4 inch sections- it doesn’t matter- really.

Corn Field…in buckets

Heat oven to 425 degrees.  On 2 cookies sheets, place a half stick of butter or margarine.  Melt in the oven while oven heats up.  Remove cookie sheets.  Spread the butter with your “corn sticks” being sure to roll everyone to cover in butter.

Bake until golden brown- about 10 minutes.  Serve with chili or any Barbecue dinner.

  • 1 can cream corn (about 2 cups)
  • 1/2 cup milk or buttermilk
  • 4 cups flour (try white wheat!)
  • 2 tsp. salt
  • 2 T. baking powder
  • 1 stick butter

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