Sour Cream Corn Sticks

Grrrrrgh!
Course : Breads
From: HungryMonster.com
Serves: 1
 

Ingredients:

1 cup yellow or white corn meal
1/2 Cup sifted flour
2 Tablespoons sugar
2 Teaspoons baking powder
1/2 Teaspoon salt
1 large egg -- slightly beaten
1/2 Cup better -- margarine, or shortening, melted and cooked, or cooking oil
1/2 Cup sour cream or reduced-fat sour cream
1/2 Cup cream style corn
1 Can niblet corn -- (8-ounce) drained
 

Preparation:

In a bowl, sift together the first 5 ingredients; set aside. Beat egg and butter or shortening together. Add egg mixture, sour cream and cream-style corn to dry ingredients; stir until dry ingredients are blended. Fold in niblet corn. Fill well-greased corn stick pans three-fourths full. Bake in a preheated hot oven (425° F.) for 15 to 20 minutes, or until done. Variation: Fill greased 2 3/4-inch diameter muffin pans three-fourths full of batter. Bake as previously directed. Or, combine 1 (8-ounce) package corn muffin mix, 1 egg, slightly beaten, 1/2 cup sour cream or reduced-fat sour cream and 1/2 cup cream style corn in a medium bowl, mixing well. Fold in one drained (8 1/2-ounce) can niblet corn. Fill corn stick pans and bake as previously directed.

 

Nutritional Information:

376 Calories (kcal); 5g Total Fat; (11% calories from fat); 11g Protein; 72g Carbohydrate; 187mg Cholesterol; 2098mg Sodium