Whole Grain Corn Sticks Recipe

Name: Whole Grain Corn Sticks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour; ¾ cup yellow cornmeal; 3 tablespoons grated fresh parmesan cheese; 2 teaspoons baking powder; 1 ½ teaspoons chili powder; 1 teaspoon salt; ¾ cup nonfat milk, plus; 2 tablespoons nonfat milk; 2 tablespoons olive oil; 2 tablespoons honey; 1 large egg, lightly beaten; ¾ cup frozen whole kernel corn, thawed; ⅓ cup minced red onion; 2 tablespoons minced jalapeno peppers; cooking spray

Servings: persons

¾ cup whole wheat flour
¾ cup yellow cornmeal
3 tablespoons grated fresh parmesan cheese
2 teaspoons baking powder
1 ½ teaspoons chili powder
1 teaspoon salt
¾ cup nonfat milk, plus
2 tablespoons nonfat milk
2 tablespoons olive oil
2 tablespoons honey
1 large egg, lightly beaten
¾ cup frozen whole kernel corn, thawed
⅓ cup minced red onion
2 tablespoons minced jalapeno peppers
cooking spray

1
Preheat oven to 425.
2
Lightly spoon flour into a dry measuring cup; level with a knife.
3
Combine flour and next 5 ingredients (flour through salt) in a large bowl.
4
Make a well in center of mixture.
5
Combine milk, oil, honey, and egg.
6
Add to flour mixture, stirring just until moist.
7
Fold in corn, onion, and jalapeno.
8
Place a cast-iron cornstick pan in a 425 oven for 5 minutes.
9
Remove from oven; immediately coat with cooking spray.
10
Spoon batter into pan.
11
Bake at 425 for 18 minutes or until lightly browned.
12
Remove from pan immediately; serve warm.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: ¾ cup whole wheat flour, ¾ cup yellow cornmeal, 3 tablespoons grated fresh parmesan cheese, 2 teaspoons baking powder, and more.

Yes, Whole Grain 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.

That's it — enjoy your meal!

Whole Grain Corn Sticks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions