Butter Cornsticks

SUBMITTED BY: Carolyn Baer

"Crusty on the outside and tender on the inside, these buttery cornsticks go well with soups, stews and casseroles for a memorable lunch or supper. A cousin's recipe, it's not a favorite with three generations of our family."

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PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/3 cup butter
2 1/4 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup canned cream-style corn
1/4 cup milk

DIRECTIONS

Place butter in a 13-in. x 9-in. x 2-in. baking pan; heat in a 425 degrees F oven until melted. Tilt to coat bottom of pan; set aside.
In a large bowl, combine the flour, sugar, baking powder and salt. Stir in corn and milk. Turn onto a lightly floured surface; knead 10-12 times. Roll into a 10-in. x 8-in. rectangle, about 1/2 in. thick. Cut into 4-in. x 1-in. strips. Place in melted butter and turn to coat. Bake for 18-20 minutes or until crispy and golden brown.