3/4 cup drained canned whole-kernel corn (about 1 (8-ounce) can)
1 (4.5-ounce) can chopped green chiles, drained
How to Make It
Preheat oven to 400°.
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moist. Fold in corn and green chiles.
Coat cast-iron cornstick pans heavily with cooking spray; place in a 400° oven for 10 minutes. Spoon batter evenly into pans. Bake at 400° for 20 minutes or until lightly browned. Remove cornsticks from pans immediately; serve warm.