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Hot Pepper Corn Sticks Recipe
|Yellow cornmeal||6 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Nonfat buttermilk||1⁄2 Cup (8 tbs)|
|No salt cream style corn||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Egg||1 , lightly beaten|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1115 Calories from Fat 386
% Daily Value*
Total Fat 43 g66.3%
Saturated Fat 5.8 g28.9%
Trans Fat 0 g
Cholesterol 211.5 mg
Sodium 981.3 mg40.9%
Total Carbohydrates 164 g54.8%
Dietary Fiber 8.1 g32.5%
Sugars 34.4 g
Protein 20 g39.4%
Vitamin A 5.2% Vitamin C 0.05%
Calcium 40.5% Iron 40.9%
*Based on a 2000 Calorie diet
Combine buttermilk, corn, oil, and egg; add to dry ingredients, stirring just until dry ingredients are moistened.
Place a cast-iron corn stick pan coated with cooking spray in a 425° oven for 3 minutes or until hot.
Remove pan from oven; spoon batter into pan, filling two-thirds full.
Bake at 425° for 14 minutes or until golden.
Remove from pan, and serve warm.