| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | New import | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Cornmeal |
| 3/4 | c | All-purpose flour |
| 1/4 | c | Sugar |
| 2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 2/3 | c | Skim milk |
| 2 | tb | Vegetable oil |
| 1 | Egg | |
| 1 | cn | Whole-kernel corn, |
| (8-oz)drained | ||
| 1 | cn | Chopped green chiles,(4.5oz) |
| Drained | ||
| Nonstick cooking spray |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
A Message from our Provider:
“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”