Martha White

Olive Rosemary Corn Sticks

Prep 10 min.
Cook 10 min.
Yield 10 to 14 corn sticks


  • Crisco® Original No-Stick Cooking Spray
  • 1 (6 oz.) package Martha White® Buttermilk Cornbread & Muffin Mix
  • 2/3 cup milk
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons kalamata olives, chopped
  • 1/4 teaspoon dried rosemary, or 3/4 tsp. chopped fresh rosemary
  • 2 tablespoons Parmesan cheese, shredded

Preparation Directions

  1. HEAT oven to 450ºF. Spray corn stick pans with no-stick cooking spray; place in oven to heat 8 to 10 minutes.
  2. COMBINE all ingredients except cheese in medium bowl; stir until well blended.
  3. FILL hot corn stick molds 1/3 full for thin crisp sticks. For thicker corn sticks, fill molds 1/2 full. Sprinkle with cheese.
  4. BAKE 8 to 12 minutes or until brown.

Nutritional Information Per Serving

Serving Size (1/10), Calories 110 (Calories from Fat 50), Total Fat 6g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 4mg, Sodium 280mg, Total Carbohydrate 13g (Dietary Fiber 1g, Sugars 2g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.