CORN STICKS

By BobD

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup yellow cornmeal
• 3 tbsp. freshly grated Pecorino Romano cheese
• 2 tsp. baking powder
• 1 1/2 tsp. chili powder
• 1 tsp. salt
• 3/4 cup nonfat milk, plus 2 tbsp. nonfat milk
• 2 tbsp. olive oil
• 2 tbsp. honey
• 1 large egg, lightly beaten
• 3/4 cup corn
• 1/3 cup minced red onions
• 2 tbsp. minced jalapeno peppers
• Baking spray

Preparation

Step 1

Preheat oven to 425 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture.

Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist.

Fold in corn, onion, and jalapeno.

Place a cast-iron corn stick pan in a 425-degree oven for 5 minutes.

Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425 degrees for 18 minutes, until lightly browned. Serve warm.

Additional Tips
You'll need a cast-iron corn stick pan for this recipe.