Hot Mexican Corn Sticks
13 ingredients
7 steps
Ingredients
- 3/4 c. yellow cornmeal
- 3/4 c. all-purpose flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 (8 3/4 oz.) can no-salt added whole kernel corn, drained
- 1/2 c. nonfat buttermilk
- 1/4 c. frozen egg substitute, thawed
- 1/4 c. canned chopped green chiles, drained
- 2 Tbsp. oleo, melted
- Mazola spray
Directions
-
1Combine first 7 ingredients in a large bowl; make a well in center of mixture.
-
2Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened.
-
3Coat heavily a cast-iron corn stick pan with Mazola spray.
-
4Place in a 425° oven for 5 minutes.
-
5Spoon batter into hot pan, fill 2/3 full.
-
6Bake at 425° for 12 minutes or until golden brown.
-
7Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)
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