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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Butter Corn Sticks

Date Added: January 04, 2014


1/3 Cup Butter 1/3 Cup Butter or margarine
2 1/4 Cups Flour 2 1/4 Cups Sifted flour (up to 2)
4 Teaspoons Baking Powder 4 Teaspoons Baking powder plus
2 Tablespoons Sugar 2 Tablespoons Sugar
1 Teaspoon Salt 1 Teaspoon Salt (I used reduced sodium)
1/4 Cup Milk 1/4 Cup Milk (evaporated is best)
1 Cup Canned Corn 1 Cup Cream-style canned corn
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1. Melt the butter in a 9x13 inch baking pan.

2. Sift the flour with the baking powder, sugar and salt.

3. Stir in milk and corn. Mix, then turn out onto a floured surface.

4. Knead lightly, then roll to about 1/2 inch in thickness.

5. Cut into 1 inch strips. Lay each strip in the melted butter, turning to coat each side.

6. Bake in a 450F oven for about 18 minutes or until crispy brown.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Milk, Butter, Gluten, Corn, Natural Sweeteners allergies.
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