Fresh Corn Sticks

chef.tim.lee's picture

Oct. 12, 2011


Low fat buttermilk 1 Cup (16 tbs)
Egg 1 , separated
Melted margarine 2 Tablespoon
Unbleached flour 1/2 Cup (8 tbs)
Yellow cornmeal 1/2 Cup (8 tbs)
Sugar 2 Tablespoon
Baking powder 1 1/4 Teaspoon
Salt 1/2 Teaspoon
Vegetable cooking spray 1
Yellow corn 1/2 Cup (8 tbs) , fresh, cut from cob



1. Preheat oven to 425°F


2. In a medium bowl, combine buttermilk egg yolk, and margarine stirring well.

3. In a small bowl combine flour, cornmeal, sugar, baking powder and salt.

4. Gradually add flour mixture to buttermilk mixture, stirring just until dry ingredients are moistened.

5. Place 2 cast-iron corn stick pans coated with cooking spray in the preheated oven for 3 minutes or until hot.

6. In a bowl beat egg white (at room temperature) in o small bowl until stiff peaks from.

7. Into the flour mixture, gently fold egg white and corn.

8. Remove pans from oven spoon batter into pans, filling two-thirds full.

9. Bake at 425° for 20 minutes until lightly browned.


10. Serve warm with garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 185Calories from Fat 59

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 262 mg10.92%

Total Carbohydrates 29 g9.7%

Dietary Fiber 1 g4%

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet