Peppery corn sticks
3 servings
Ingredients
| Quantity | 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 |
Directions
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