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Green Chile Cornsticks

Green Chile Cornsticks recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 163.2
Dietary: Vegetarian
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
  • 3/4 cup Cornmeal
  • 3/4 cup All-purpose flour
  • 1/4 cup Sugar
  • 2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 2/3 cup Skim milk
  • 2 tablespoon Vegetable oil
  • 1 Egg
  • 1 can Whole-kernel corn,
  • 1 can Chopped green chiles, drained
  • Nonstick cooking spray
Directions
  1. 1
    Preheat oven to 400&# 194;°F (200ðC).
  2. 2
    In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. Make a well in the center of the dry mixture.
  3. 3
    In a separate small bowl, combine milk, vegetable oil, and egg. Whisk until smooth.
  4. 4
    Pour the wet ingredients into the well of the dry ingredients. Stir gently until just moistened; do not overmix.
  5. 5
    Fold in the drained whole-kernel corn and chopped green chiles until evenly distributed.
  6. 6
    Generously coat cast-iron cornstick pans with nonstick cooking spray. Place the pans in the preheated oven for 10 minutes to heat thoroughly.
  7. 7
    Carefully remove the hot pans from the oven. Spoon the batter evenly into each cornstick mold.
  8. 8
    Bake for 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center comes out clean.
  9. 9
    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.

Keywords: cornmeal, cornbread, green chiles, cast iron, side dish, vegetarian, american, southwestern, baking, cornsticks, spicy, comfort food, easy, quick, homestyle
Read it online: https://www.chefs-mate.com/recipe/green-chile-cornsticks/