Whole Grain Cornsticks

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

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.

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.

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.

Good but not great recipe.