Hot Mexican Corn Sticks Recipe

Name: Hot Mexican Corn Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine first 7 ingredients in a large bowl; make a well in center of mixture.
2
Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened.
3
Coat heavily a cast-iron corn stick pan with Mazola spray.
4
Place in a 425u00b0 oven for 5 minutes.
5
Spoon batter into hot pan, fill 2/3 full.
6
Bake at 425u00b0 for 12 minutes or until golden brown.
7
Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 c. yellow cornmeal, 3/4 c. all-purpose flour, 3/4 tsp. baking powder, 1/2 tsp. baking soda, and more.

Yes, Hot Mexican Corn Sticks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hot Mexican Corn Sticks

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