Cornbread Sticks Recipe

Name: Cornbread Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 cup rice milk; 1 tablespoon freshly squeezed lemon juice; 1 cup Basic Gluten-Free Flour Mix (page 19); 1 cup yellow cornmeal; 1/2 teaspoon xanthan gum; 3/4 teaspoon salt; 1 tablespoon double-acting baking powder; 1/4 cup granulated sugar; 1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk; 1/4 cup dairy-free, soy-free vegetable shortening, melted

Servings: persons

1 cup rice milk
1 tablespoon freshly squeezed lemon juice
1 cup Basic Gluten-Free Flour Mix (page 19)
1 cup yellow cornmeal
1/2 teaspoon xanthan gum
3/4 teaspoon salt
1 tablespoon double-acting baking powder
1/4 cup granulated sugar
1 1/2 teaspoons Ener-G egg replacer mixed with 2 tablespoons rice milk
1/4 cup dairy-free, soy-free vegetable shortening, melted

1
Preheat the oven to 425F.
2
Grease two cornstick pans liberally with vegetable shortening (I prefer using this to baking spray, because it remains more stable at high temperatures).
3
Alternately, you may also use a muffin pan, popover pan, or cast-iron skillet.
4
Combine the rice milk and lemon juice.
5
Set aside.
6
Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl.
7
Add the rice milk mixture and stir to combine.
8
Add the egg replacer and melted shortening.
9
Stir a couple of times until smooth.
10
Fill the cornstick molds two-thirds full.
11
Smooth the tops so the batter fills the mold.
12
Bake for about 20 minutes, or until golden.
13
Turn out immediately onto a cooling rack, or better yet, into a bread basket to be passed at the table.
14
Serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup rice milk, 1 tablespoon freshly squeezed lemon juice, 1 cup Basic Gluten-Free Flour Mix (page 19), 1 cup yellow cornmeal, and more.

Yes, Cornbread Sticks falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cornbread Sticks

How did you like this recipe?

Frequently Asked Questions