Breads
Mexican Corn Sticks
To keep the cheese from
sticking to the pans,
coat the pans lightly
with cooking spray,
and don't preheat them
before filling with batter.
1 1/4 cup all purpose flour
3/4 cup yellow cornmeal
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
dash of ground red pepper
3/4 cup nonfat buttermilk
8 3/4 oz can of no salt added
cream style corn
4 oz can of green chilies, chopped
2 egg whites, lightly beaten
1/2 cup cheddar cheese, shredded
vegetable cooking spray
Combine first 6 ingredients
in a medium bowl, make a well
in center of mixture.
Combine buttermilk and
next 3 ingredients,
add to dry ingredients,
stirring until moistened.
Fold in cheese.
Spoon batter into cast iron
cactus shaped
or traditional corn stick pans
coated with cooking spray,
filling two thirds full.
Bake at 425 degree
for 19 minutes or until golden,
remove from pans immediately.
