Golden Corn Sticks
Mildly spiced and with a slight cornmeal crunch, these corn cob-shaped sticks are a whimsical addition to the table.
Servings: 21 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 95 |
| pro | 3 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 12 g |
| fibre | 1 g |
| chol | 27 mg |
| sodium | 140 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 3% |
| vit A | 4% |
| folate | 6% |
-
1 cup (250 mL) cornmeal
1 cup (250 mL) all-purpose flour
1 tbsp (15 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) hot pepper flakes
1-1/2 cups (375 mL) low-fat plain yogurt
1/3 cup (75 mL) butter, melted
2 eggs, separated
2 tbsp (25 mL) granulated sugar
Preparation:
In large bowl, whisk together cornmeal, flour, baking powder, salt and hot pepper flakes. In separate bowl, whisk together yogurt, butter and egg yolks; pour over dry ingredients and stir just until combined.
In third bowl, beat egg whites until soft peaks form. Beat in sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form; fold into batter.
Brush 3 cast-iron corn-cob pans with vegetable oil. Using piping bag with 1/2-inch (1 cm) plain tip or using spoon, pipe batter into pans, filling to top. Bake in centre of 450°F (230°C) oven until golden and cake tester inserted in centre comes out clean, about 15 minutes. Let stand in pans on rack for 5 minutes. Unmould and serve warm. (Make-ahead: Let cool. Store in airtight container for up to 1 day or freeze for up to 2 weeks. Reheat to serve.)
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