Golden Corn Sticks

Author: Canadian Living

Mildly spiced and with a slight cornmeal crunch, these corn cob-shaped sticks are a whimsical addition to the table.

  • Portion size 21 servings
  • Credits : Canadian Living Magazine: July 2003

Ingredients

Method

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.)

Nutritional facts <b>Per piece:</b> about

  • Sodium 140 mg
  • Protein 3 g
  • Calories 95.0
  • Total fat 4 g
  • Cholesterol 27 mg
  • Saturated fat 2 g
  • Total carbohydrate 12 g

%RDI

  • Iron 3.0
  • Fibre 0.0
  • Folate 6.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Golden Corn Sticks

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