i used a muffin tin and it worked out fine. the recipe was good and pretty moist. i liked the texture with the corn kernels, will definitely make again. served with a vegetarian chili
Whole Grain Cornsticks
connecticut Posted: 12/21/08
gothiqroze Posted: 07/29/09
Very, very good. Perfect accompaniment to our Thanksgiving in July spread. The peppers really give it a special kick (I added a little extra), and the corn kernels in the batter keep it moist without having to use much oil at all.
colbob Posted: 11/29/11
Made these tonight to accompany pumpkin turkey chili that I'd made and frozen. Was a last-minute decision, so I didn't have a jalapeño. Instead, I used a 4.5 oz-can of diced green chiles. Omitted the onion b/c I was hopeful that my kids would eat them. I LOVED the fact that the recipe called for whole wheat flour! I made them in a muffin tin (12) at the same temp called for in the recipe but cut back the baking time to 15 minutes. That was plenty - might have been able to cut another minute or two off baking time. I thought they were really tasty and would make them again - next time exactly as called for in the recipe, although I'd still use a muffin tin.
EllenDeller Posted: 04/19/13
I really loved these. Followed recipe except that I chopped a Herdez canned jalapeno slice, which is hotter than the normal canned chopped chiles. I also used corn oil instead of olive oil to enhance the corn taste. Half this recipe made 9 cornsticks, so my pan mold may be smaller than the one CL uses.
BlueeyedSara7 Posted: 09/27/12
Good but not great recipe.