Corn Sticks
Here’s a deviation from the normal breakfast recipes. These corn sticks are packed with goodness and a good way to spice up your morning. One bite and you’ll be feeling downright corny.
Ingredients
- 3/4 cup(s) whole wheat flour
- 3/4 cup(s) yellow cornmeal
- 3 tablespoon(s) freshly grated Pecorino Romano cheese
- 2 teaspoon(s) baking powder
- 1 1/2 teaspoon(s) chili powder
- 1 teaspoon(s) salt
- 3/4 cup(s) nonfat milk, plus 2 tbsp. nonfat milk
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) honey
- 1 large egg, lightly beaten
- 3/4 cup(s) corn
- 333/1000 cup(s) minced red onions
- 2 tablespoon(s) minced jalapeno peppers
- 1 Baking spray
Instructions
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Preheat oven to 425 degrees.
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Lightly spoon flour into a dry measuring cup; level with a knife.
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Combine flour and next 5 ingredients (flour through salt) in a large bowl.
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Make a well in center of mixture.
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Combine milk, oil, honey, and egg.
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Add to flour mixture, stirring just until moist.
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Fold in corn, onion, and jalapeno.
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Place a cast-iron corn stick pan in a 425-degree oven for 5 minutes.
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Remove from oven; immediately coat with cooking spray.
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Spoon batter into pan.
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Bake at 425 degrees for 18 minutes, until lightly browned.
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Serve warm.
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You’ll need a cast-iron corn stick pan for this recipe.
Nutrition
Calories: 1399.47kcalCarbohydrates: 226.04gProtein: 41.5gFat: 44.94gSaturated Fat: 9.75gCholesterol: 201.68mgSodium: 2988.47mgFiber: 26.65gSugar: 60.02g
Tried this recipe?Let us know how it was!