Whole Grain Cornsticks
Randy Mayor; Jan Gautro
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.
How to Make It
Step 1
Preheat oven to 425°.
Step 2
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.
Step 3
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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BlueeyedSara7's Review
Good but not great recipe.
colbob's Review
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.
gothiqroze's Review
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.
connecticut's Review
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
EllenDeller's Review