A preheated cast-iron corn stick pan gives cornbread a crunchy, browned crust. The batter crisps quickly in the hot pan while the inside of the bread bakes slowly and stays moist.
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons sugar
1/8 teaspoon ground red pepper
1 (6 1/2-ounce) can whole-kernel corn, drained
1 large egg, lightly beaten
1 cup low-fat or nonfat buttermilk
How to Make It
Preheat oven to 425°.
Combine first 7 ingredients in a medium bowl. Add corn, stirring well; make a well in center of mixture. Combine egg and buttermilk; add to flour mixture, stirring just until moistened.
Place cast-iron corn stick pans in a 425° oven for 5 minutes or until hot. Remove pans from oven, and coat with cooking spray. Spoon batter evenly into pans. Bake at 425° for 10 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve warm.
501 Delicious Heart Healthy Recipes
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.