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OCR Page 1 of 2HERB CORN STICKS
1-2/3 cup regular flour
3 teaspoon baking powder
1/2 teaspoon salt
2 tablespoon sugar
3/4 cup corn meal
1/2 teaspoon crumbled dried marjoram
1/2 teaspoon thyme
1 egg
1-1/2 cups milk
1/4 cup butter or margarine
Sift flour with baking powder, salt and sugar. Stir in corn meal, marjoram
and thyme.
In another bowl, beat egg, stir in milk and melted butter - then
add all at once to the dry ingredients and stir just until mixture is moistened.
Spoon into well greased corn stick pans - filling about three-fourths full.
Bake in 425 degree oven for 20 minutes, or until golden brown. Makes about
20 medium sized cornsticks.
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