Campton Places Double-corn Corn Sticks Recipe
Yield: 22 CornsticksRecipe by luhu.jp
Ingredients:
1/2 cup: Yellow Cornmeal,
1/2 cup: All-Purpose Flour,
2 tbsp: Sugar,
1 1/4 tsp: Baking Powder,
1/2 tsp: Salt,
1 cup: Heavy Cream,
1: Egg Yolk,
3 tbsp: Unsalted Butter,
1/2 cup: Fresh Corn Kernels,
2: Egg Whites,
Directions:
Preheat oven to 425oF. Lightly grease a corn stick mold. Combine
cornmeal with flour, sugar, baking powder and salt in a large bowl.
Stir in cream and egg yolk. Set batter aside. Melt butter in
medium-sized saucepan over medium-low heat. Stir in corn kernels, and
toss to warm through. Stir corn into batter. Beat egg whites until
stiff. Fold them into batter. Spoon batter evenly into prepared mold.
Bake until firm and golden, 15-20 minutes. Serve hot.
Source: Medford Mail Tribune, 30 November 1994 Typed by Katherine
Smith
Source from luhu.jp
cornmeal with flour, sugar, baking powder and salt in a large bowl.
Stir in cream and egg yolk. Set batter aside. Melt butter in
medium-sized saucepan over medium-low heat. Stir in corn kernels, and
toss to warm through. Stir corn into batter. Beat egg whites until
stiff. Fold them into batter. Spoon batter evenly into prepared mold.
Bake until firm and golden, 15-20 minutes. Serve hot.
Source: Medford Mail Tribune, 30 November 1994 Typed by Katherine
Smith
Source from luhu.jp