Whole Grain Cornsticks

4.2 of 5 (9)
Create a Recipe Makeover
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
Report Inappropriate Recipe


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.


    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


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

TAGS:  Side Items |

Rate This Recipe

Member Ratings For This Recipe

  • 1 of 1 people found this review helpful
    This 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?   yes  No
  • Something different - 1/4/12

    Was this review helpful?   yes  No
  • Wonderful!!!!!!! - 1/4/12

    Was this review helpful?   yes  No
  • these are great....I love cornsticks and this recipe just hit the spot. As VXWALL1942 said, using the cast iron skillet to make it into cornbread is also great. Love them with beans, especially with some home made salsa added. - 1/4/12

    Was this review helpful?   yes  No
  • These were very good! A great southwestern style cornbread. I didn't have a cornstick pan, but I just used a muffin tin and they came out fine. I'm having mine with chili. - 8/23/07

    Was this review helpful?   yes  No
See All Comments