Corn Sticks or Cornmeal Muffins

Name: Corn Sticks or Cornmeal Muffins
Ingredients: cup all-purpose flour (sifted); cup yellow cornmeal; tsp. salt; tsp. baking powder; tsp. sugar; cup milk; egg, beaten; 1/4 cup melted shortening or salad oil

From Recipes from our hearth, 1960

Presented as published in 1960. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1802Calories

41 gProtein

243 gCarbs

76 gFat

Full nutrition (34 nutrients)

Calories1802 kcal

Protein41 g

Carbohydrates243 g

Fiber15 g

Sugars19 g

Total Fat76 g

Saturated Fat11 g

Monounsaturated Fat47 g

Polyunsaturated Fat11 g

Omega-30.2 g

Cholesterol55 mg

Sodium3094 mg

Potassium1060 mg

Calcium641 mg

Iron13 mg

Magnesium228 mg

Phosphorus856 mg

Zinc6.8 mg

Copper0.6 mg

Manganese2.1 mg

Vitamin D2.5 mcg

Vitamin C0 mg

Vitamin A109 mcg

Vitamin E19 mg

Vitamin K4.6 mcg

Vitamin B61.1 mg

Vitamin B121.4 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.2 mg

Niacin (B3)15 mg

Folate302 mcg

Choline86 mg

Caffeine0 mg

Water259 g

As published

This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 3. The excerpt below is the record exactly as published.

CORN STICKS or CORNMEAL MUFFINS cup all-purpose flour (sifted) cup yellow cornmeal tsp. salt tsp. baking powder tsp. sugar cup milk egg, beaten 1/4 cup melted shortening or salad oil

Cook this with the app: pantry check, scaling, and the assistant.