Cheese Grits Corn Sticks

Oxmoor House
14 corn sticks.


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1 (6-ounce) package buttermilk cornbread mix
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
1/4 cup quick-cooking grits, uncooked
1 1/2 cups nonfat buttermilk
2 tablespoons fat-free egg substitute
1 tablespoon vegetable oil
Vegetable cooking spray


Prep: 7 Minutes
Cook: 15 Minutes

Combine first 3 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.

Place 2 cast-iron corn stick pans coated with cooking spray in a 425° oven for 3 minutes or until hot. Remove pans from oven; spoon batter evenly into pans. Bake at 425° for 15 to 17 minutes or until golden. Remove from pans, and serve warm.

Created date

August 2009

Nutritional Information

Calories 88
Caloriesfromfat 29 %
Fat 2.8 g
Satfat 0.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.8 g
Carbohydrate 12.4 g
Fiber 0.2 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 208 mg
Calcium 0.0 mg