Corn Sticks

Name: Corn Sticks
Total time: 30 min
Yield: 7 corn sticks
Ingredients: 1/2 cup yellow cornmeal; 1/2 cup all-purpose flour; 2 tablespoons sugar; 1 1/4 teaspoons baking powder; Salt to taste if desired; 3/4 cup plus 3 tablespoons heavy cream; 2 tablespoons melted butter; 1 egg, separated, white stiffly beaten; 1 tablespoon butter; 1/2 cup corn kernels freshly cut from the cob; Oil for greasing the mold

By Craig Claiborne

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: YOUNG CHEFS; CULINARY TOUCH THAT'S ALL-AMERICAN

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Ingredients

Yield:7 corn sticks

½cup yellow cornmeal
½cup all-purpose flour
2tablespoons sugar
1¼teaspoons baking powder
Salt to taste if desired
¾cup plus 3 tablespoons heavy cream
2tablespoons melted butter
1egg, separated, white stiffly beaten
1tablespoon butter
½cup corn kernels freshly cut from the cob
Oil for greasing the mold

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 425 degrees.
Step 2
Select a standard mold for making corn sticks. Place it in the oven until thoroughly heated.
Step 3
Meanwhile, combine the cornmeal, flour, sugar, baking powder and salt in a mixing bowl. Blend well.
Step 4
Blend the cream, 2 tablespoons of melted butter and egg yolk. Add this to the cornmeal mixture, stirring to blend.
Step 5
Melt 1 tablespoon of butter in a small skillet and add the corn. Cook, stirring, just until heated through. Stir this into the batter.
Step 6
Fold the egg white into the mixture.
Step 7
Brush the corn stick mold lightly with oil. Spoon an equal portion of the filling inside each corn stick mold.
Step 8
Bake 15 to 20 minutes. Serve hot.