Nutritional Info
- Amount Per Serving
- Calories: 112.9
- Total Fat: 3.6 g
- Cholesterol: 18.3 mg
- Sodium: 312.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.9 g
- Protein: 3.6 g
View full nutritional breakdown of Whole Grain Cornsticks calories by ingredient
Whole Grain Cornsticks
This is a SparkPeople.com Recipe (what's this)
Introduction
You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust. You can prepare these in muffin tins, but the cast-iron cornstick pan yields a crisper crust.Ingredients
-
3/4 cup whole wheat flour3/4 cup yellow cornmeal3 tablespoons grated fresh Parmesan cheese2 teaspoons baking powder1 1/2 teaspoons chili powder1 teaspoon salt3/4 cup plus 2 tablespoons fat-free milk2 tablespoons olive oil2 tablespoons honey1 large egg, lightly beaten3/4 cup frozen whole-kernel corn, thawed1/3 cup minced red onion2 tablespoons minced jalapeño pepperCooking spray
Directions
Preheat oven to 425°.
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.
Yield: 1 dozen (serving size: 1 cornstick)
Visit Cooking Light to see how we lightened one reader’s favorite corn bread recipe.
Recipe Copyright © Cooking Light Magazine
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.
Yield: 1 dozen (serving size: 1 cornstick)
Visit Cooking Light to see how we lightened one reader’s favorite corn bread recipe.
Recipe Copyright © Cooking Light Magazine
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
1 of 1 people found this review helpfulThis is reminiscent of the recipe I have used for decades to make really good cornbread in a cast iron skillet. I have a corn stick pan and am delighted with these cornsticks. If you want to you can use a regular cast iron skillet to make this into cornbread. It is awesome with beans. - 1/4/12
Was this review helpful?
-
Incredible!
-
Very Good
-
Incredible!
-
Very Good
