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Few things are as delicious as a warm, freshly made blue corncob breadespecially on a cold fall day when served with a bowl of soup or stew. But these are just as good for breakfast with jams or jellies. You can purchase cornstick pans in many specialty cooking stores, or you can use a round cast-iron skillet or round cake pan.
- Preheat oven to 425F. Grease 2 corn- stick pans, 9-inch cast-iron skillet or 9-inch cake pan, and set aside.
- Combine cornmeal, flour, sugar, baking powder, baking soda and salt in large mixing bowl. Combine eggs and buttermilk in separate bowl. Gradually stir wet ingredients into dry ingredients, and mix well. Add melted butter, and gently stir again. Do not overstir mixture. Spoon batter into prepared pan or pans.
- Bake 10 to 15 minutes, if using cornstick pans. Bake 25 to 30 minutes, or until firm, if using cake pan or skillet. Remove from oven, and serve.
- Serving Size MAKES 14 CORN STICKS
- Calories 110
- Carbohydrate Content 18 g
- Cholesterol Content 35 mg
- Fat Content 3 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 1 g
- Sodium Content 220 mg
- Sugar Content 4 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g