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Cornbread Sticks

1 cup sifted all-purpose flour
2 Tbsp sugar
2 tsp baking powder
3/4 tsp salt
1 cup yellow cornmeal
1 well-beaten egg
1 (8 3/4 oz) can cream style corn
3/4 cup milk
2 Tbsp salad oil
1/2 cup shredded cheddar cheese

Sift flour, sugar, baking powder and salt together; stir in cornmeal.

Blend egg, corn, milk, salad oil, and cheese; add to dry ingredients. Stir just until moistened.

If using cornstick pans, preheat cornstick pans in oven, then grease generously. Fill pans 2/3 full. Otherwise, pour into a greased 9x9 dish. Bake at 425 degrees for about 20 minutes. Makes about 18.