Butter Corn Sticksbreads 1/3 cup butter or margarine 2 1/4 cup sifted flour 4 teaspoon baking powder 2 tablespoon sugar 1 teaspoon salt 1/4 cup milk 1 cup cream-style canned corn Melt the butter in a 9x13 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 1/2 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. Source Canadian Heritage Cookbook.ch |
