Chile Cornsticks

Yield: 14 cornsticks (serving size: 1 cornstick)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 87
  • Calories from fat: 16%
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 16g
  • Fiber: 1.1g
  • Cholesterol: 16mg
  • Iron: 0.9mg
  • Sodium: 82mg
  • Calcium: 51mg


  • 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


  1. Heat oil in a medium skillet over medium heat. Add bell pepper and next 3 ingredients; sauté 5 minutes. Set aside.
  2. 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.
  3. 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.
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