Chile Cornsticks

Ingredients

• 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

Preparation

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.