Chile Cornsticks

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14 cornsticks (serving size: 1 cornstick)


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1 1/2 teaspoons vegetable oil
1/2 cup diced red bell pepper
1/3 cup seeded, diced fresh Anaheim chile
1/4 cup diced onion
1 clove garlic, minced
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup corn cut from cob (about 1 1/2 ears)
1 cup nonfat buttermilk
1 egg, lightly beaten
Vegetable cooking spray


Heat oil in a medium skillet over medium heat. Add bell pepper and next 3 ingredients; sauté 5 minutes. Set aside.

Combine flour and next 5 ingredients in a medium bowl; stir well. Add bell pepper mixture and corn; stir well. Make a well in center of mixture. Combine buttermilk and egg; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.

Heavily coat cast-iron cornstick pans with cooking spray, and place in a 400 degrees oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove cornsticks from pans immediately, and serve warm.

Created date

September 2002

Nutritional Information

Calories 87
Caloriesfromfat 16 %
Fat 1.5 g
Satfat 0.3 g
Monofat 0.4 g
Polyfat 0.4 g
Protein 2.8 g
Carbohydrate 16 g
Fiber 1.1 g
Cholesterol 16 mg
Iron 0.9 mg
Sodium 82 mg
Calcium 51 mg