Chile Cornsticks



14 cornsticks (serving size: 1 cornstick)

Recipe from

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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


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.