Whole Grain Cornsticks

5 Reviews
ADD YOUR REVIEW
Randy Mayor; Jan Gautro
Yield
1 dozen (serving size: 1 cornstick)
December 2002
RECIPE BY Cooking Light

You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.

Ingredients

  • 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
  • Cooking spray

Nutritional Information

  • Calories 120
  • Caloriesfromfat 27%
  • Fat 3.6g
  • Satfat 0.8g
  • Monofat 2.1g
  • Polyfat 0.4g
  • Protein 4g
  • Carbohydrate 19g
  • Fiber 2g
  • Cholesterol 19mg
  • Iron 0.7mg
  • Sodium 325mg
  • Calcium 96mg

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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Ratings & Reviews

EllenDeller's Review

connecticut
April 19, 2013
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's Review

gothiqroze
September 27, 2012
Good but not great recipe.

colbob's Review

BlueeyedSara7
November 29, 2011
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

colbob
July 29, 2009
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

EllenDeller
December 21, 2008
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