Chile Cornsticks

Name: Chile Cornsticks
Ingredients: 1 1/2 teaspoons vegetable oil; 1/2 cup diced red bell pepper; 1/3 cup seeded, diced fresh Anaheim chile; 1/4 cup diced onion; 1 clove garlic, minced; 3/4 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 1/2 tablespoons sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup corn cut from cob (about 1 1/2 ears); 1 cup nonfat buttermilk; 1 egg, lightly beaten; Vegetable cooking spray

15 ingredients

3 steps

Ingredients

1 1/2 teaspoons vegetable oil
1/2 cup diced red bell pepper
1/3 cup seeded, diced fresh Anaheim chile
1/4 cup diced onion
1 clove garlic, minced
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
1 1/2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup corn cut from cob (about 1 1/2 ears)
1 cup nonfat buttermilk
1 egg, lightly beaten
Vegetable cooking spray

Directions

1

Heat oil in a medium skillet over medium heat. Add bell pepper and next 3 ingredients; saute 5 minutes. Set aside.
2

Combine flour and next 5 ingredients in a medium bowl; stir well. Add bell pepper mixture and corn; stir well. Make a well in center of mixture. Combine buttermilk and egg; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
3

Heavily coat cast-iron cornstick pans with cooking spray, and place in a 400 degrees oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove cornsticks from pans immediately, and serve warm.