Green Chile Cornsticks
Description
These Green Chile Cornsticks are a perfect blend of sweet cornbread and savory spice. The batter combines stone-ground cornmeal and all-purpose flour for a tender crumb, enriched with a touch of sugar and egg. Folded in are sweet whole-kernel corn and sharp green chiles, creating a delightful contrast of textures and flavors. Baked in a hot cast-iron pan until golden brown, they develop a crispy exterior while remaining moist inside. This versatile side dish pairs beautifully with chili, tacos, or grilled meats, adding a vibrant southwestern flair to any meal.Ingredients
Directions
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Preheat oven to 400&# 194;°F (200ðC).
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In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture.
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In a separate small bowl, combine milk, vegetable oil, and egg. Whisk until smooth.
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Pour the wet ingredients into the well of the dry ingredients. Stir gently until just moistened; do not overmix.
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Fold in the drained whole-kernel corn and chopped green chiles until evenly distributed.
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Generously coat cast-iron cornstick pans with nonstick cooking spray. Place the pans in the preheated oven for 10 minutes to heat thoroughly.
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Carefully remove the hot pans from the oven. Spoon the batter evenly into each cornstick mold.
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Bake for 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
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Remove cornsticks from the pans immediately and serve warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 163.2kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.6g3%
- Cholesterol 13.3mg5%
- Sodium 812.3mg34%
- Total Carbohydrate 29.9g10%
- Dietary Fiber 2.0g8%
- Sugars 6.2g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Heating the cast-iron pans before adding the batter ensures a crispy, golden crust on the cornsticks.
For a richer flavor, you can substitute skim milk with buttermilk or whole milk.
Fresh corn kernels can be used instead of canned; simply remove them from the cob and drain well.
Store leftover cornsticks in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in the oven or toaster oven to restore crispiness.
cornmeal, cornbread, green chiles, cast iron, side dish, vegetarian, american, southwestern, baking, cornsticks, spicy, comfort food, easy, quick, homestyle
