Peppery corn sticks

Yield: 3 servings

Measure Ingredient
1 cup Yellow cornmeal
1 cup All purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
¬ tsp. salt
3 tablespoons Melted butter
1 small Red bell pepper, chopped
1 small Green bell pepper, chopped
1 each ¬ cups buttermilk
1 each Whole egg
2 eaches Egg whites
« cup fresh or frozen corn kernels
1 each Heat the oven to 400F. Lightly coat a 12-count corn stick pan or a 9"
Square baking pan with vegetable cooking spray.
2 eaches In a large bowl, combine the cornmeal, flour, sugar, baking powder and
Salt. Whisk gently to mix.
3 eaches In a large skillet, heat 1 tbls. melted butter. Add the peppers and

cook over medium heat until sofened, about 3 minutes. Remove from the heat. 4. In a medium bowl, mix together the buttermilk, remaining butter, whole egg and egg whites. Add the cooked peppers and the corn kernels. Pour into the dry ingredients and stir just until combined.

5. Pour into the prepared pan and quickly spread to the edges with a rubber spatula. Bake 20-25 minutes, or till a toothpick inserted in the center come out clean. If baking in a 9" pan, increase the baking time to 30-35 minutes and cut into 12 pieces after baking. From "Great Grains" by Linda Drachman & Peter Wynne AR/95 Submitted By APRIL ROCHE On 02-07-95

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