Whole Grain Cornsticks
This is a SparkPeople.com Recipe (what's this)
IntroductionYou 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.
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
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