Green-Chile Cornsticks

Yield: 14 cornsticks or 12 muffins
Source: Complete Cooking Light Cookbook pg 78-79


3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
2 tablespoons vegetable oil
1 egg
3/4 cup drained canned whole-kernel corn (about 1 (8-ounce) can)
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray


  1. Preheat oven to 400°.
  2. Combine first 5 ingredients in a bowl; 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 chiles.
  3. Coat cast-iron cornstick pans heavily with cooking spray; place in a 400° oven for 10 minutes. Spoon batter evenly into pans. Bake at 400° for 20 minutes or until lightly browned. Remove cornsticks from pans immediately; serve warm.

    To make Green-Chile Corn Muffins: Prepare muffin pans as for cornsticks. Spoon batter in 12 muffins cups. Bake at 400 for 30 minutes or until a wooden pick inserted into the center comes out clean. Remove muffins from pans immediately; place on a wire rack. Yield: 1 dozen (serving size 1 muffin)


Healthy Units: 2 per cornstick or 2.5 per muffin

Per Cornstick: Calories 104; Fat 2.6g; Protein 2.5g; Carb 17.8g; Fiber 0.7g; Chol 16mg; Iron 0.8mg; Sodium 126mg; Calcium 58mg;
Per Muffin: Calories 127; Fat 3.4g; Protein 3.1g; Carb 21.6g; Fiber 1.2g; Chol 19mg; Iron 1.1mg; Sodium 255mg; Calcium 67mg

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