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
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
- Iron 3.0
- Folate 6.0
- Calcium 5.0
- Vitamin A 4.0