Hot Pepper Corn Sticks
|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|
Combine first 6 ingredients in a medium bowl; make a well in center of mixture.
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.