You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tablespoons grated fresh Parmesan cheese
2 teaspoons baking powder
1 1/2 teaspoons chili powder
1 teaspoon salt
3/4 cup plus 2 tablespoons fat-free milk
2 tablespoons olive oil
2 tablespoons honey
1 large egg, lightly beaten
3/4 cup frozen whole-kernel corn, thawed
1/3 cup minced red onion
2 tablespoons minced jalapeño pepper
How to Make It
Preheat oven to 425°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeño.
Place a cast-iron cornstick pan in a 425° oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425° for 18 minutes or until lightly browned. Remove from pan immediately; serve warm.
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