Green chile cornsticks

Yield: 4 Servings

Measure Ingredient
¾ cup Cornmeal
¾ cup All-purpose flour
¼ cup Sugar
2 teaspoons Baking powder
½ teaspoon Salt
⅔ cup Skim milk
2 tablespoons Vegetable oil
1 \N Egg
1 can Whole-kernel corn,
\N \N (8-oz)drained
1 can Chopped green chiles,(4.5oz)
\N \N Drained
\N \N Nonstick cooking spray

Preheat oven to 400 F. Combine cornmeal , flour, baking powder and salt in bowl and make a well in center of mixture. Combine milk, oil and egg, stir well. Add to dry ingredients, stirring just until moist. Fold in corn and green chilies. Coat cast-iron cornstick pans heavily with cooking spray; place in oven for 10 minutes Spoon batter evenly into pans. Bake 20 minutes or until lightly browned. Remove cornsticks from pans immediately and serve warm. Makes 14 cornsticks,

"Cooking Light" magazine/Creators Syndicate Dallas Morning News 10/9/96 Typos by Bobbie Beers

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