Peppery Corn Sticks Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1 cup: Yellow cornmeal,
1 each: Heat the oven to 400F.,
1 cup: All purpose flour,
-Lightly coat a 12-count,
2 T: Sugar,
-corn stick pan or a 9",
2 t: Baking powder,
Square baking pan with,
tsp. salt,
-vegetable cooking spray.,
3 T: Melted butter,
2 each: In a large bowl, combine
1 small: Red bell pepper, chopped
-the cornmeal, flour,
1 small: Green bell pepper, chopped
-sugar, baking powder and
1 each: cups buttermilk,
Salt. Whisk gently to mix.,
1 each: Whole egg,
3 each: In a large skillet, heat 1
2 each: Egg whites,
-tbls. melted butter. Add,
cup fresh or frozen corn,
-the peppers and,
-kernels,
Directions:
cook over medium heat until sofened, about 3 minutes. Remove from the
heat. 4. In a medium bowl, mix together the buttermilk, remaining
butter, whole egg and egg whites. Add the cooked peppers and the corn
kernels. Pour into the dry ingredients and stir just until combined.
5. Pour into the prepared pan and quickly spread to the edges with a
rubber spatula. Bake 20-25 minutes, or till a toothpick inserted in
the center come out clean. If baking in a 9" pan, increase the baking
time to 30-35 minutes and cut into 12 pieces after baking. From
"Great Grains" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 02-07-95
Source from luhu.jp
heat. 4. In a medium bowl, mix together the buttermilk, remaining
butter, whole egg and egg whites. Add the cooked peppers and the corn
kernels. Pour into the dry ingredients and stir just until combined.
5. Pour into the prepared pan and quickly spread to the edges with a
rubber spatula. Bake 20-25 minutes, or till a toothpick inserted in
the center come out clean. If baking in a 9" pan, increase the baking
time to 30-35 minutes and cut into 12 pieces after baking. From
"Great Grains" by Linda Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 02-07-95
Source from luhu.jp