| 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.
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