Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

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

Recipe by Cooking Light December 2002

Gallery

Randy Mayor; Jan Gautro

Recipe Summary

Yield:
1 dozen (serving size: 1 cornstick)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

  • 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.

Nutrition Facts

120 calories; calories from fat 27%; fat 3.6g; saturated fat 0.8g; mono fat 2.1g; poly fat 0.4g; protein 4g; carbohydrates 19g; fiber 2g; cholesterol 19mg; iron 0.7mg; sodium 325mg; calcium 96mg.
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