Butter Corn Sticks
Submitted by Rdhd3883
Crispy, golden corn sticks rolled in melted butter and baked until crunchy. Made with creamed corn for a tender, slightly sweet center. Ready from scratch in under 30 minutes.
YIELD
8 servingsPREP
10 minCOOK
18 minREADY
28 minThink of these as cornbread’s cooler, crunchier cousin.
A simple dough of flour, creamed corn, and milk gets rolled out, cut into strips, and dunked in melted butter before hitting a hot oven.
The outside bakes up shatteringly crispy and golden while the inside stays soft with little bursts of sweet corn.
Serve them straight out of the oven while they’re still sizzling. They won’t last long on the table.
Pro Tips
- Don’t skip rolling the strips in the melted butter; that’s what gives them the crispy, golden shell
- Keep the dough about ½ inch thick for the best ratio of crunchy outside to tender inside
- Serve immediately; these lose their crunch as they cool
- Pair with chili, soup, or just eat them warm with a smear of honey butter
Ingredients
Directions
Melt the butter in a 9×13 inch baking pan.
Sift the flour with the baking powder, sugar and salt.
Stir in milk and corn.
Mix, then turn out onto a floured surface.
Knead lightly, then roll to about ½ inch in thickness.
Cut into 1 inch strips.
Lay each strip in the melted butter, turning to coat each side.
Bake in a 450F oven for about 18 minutes or until crispy brown.
Serve at once.
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