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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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Ingredients:
1 1/2 teaspoons vegetable oil |
1/2 cup diced red bell pepper |
1/3 cup seeded, diced fresh anaheim chile |
1/4 cup diced onion |
1 clove garlic, minced |
3/4 cup all-purpose flour |
3/4 cup yellow cornmeal |
1 1/2 tablespoons sugar |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
3/4 cup corn cut from cob (about 1 1/2 ears) |
1 cup nonfat buttermilk |
1 egg, lightly beaten |
vegetable cooking spray |
Directions:
1. Heat oil in a medium skillet over medium heat. Add bell pepper and next 3 ingredients; sauté 5 minutes. Set aside.
2. Combine flour and next 5 ingredients in a medium bowl; stir well. Add bell pepper mixture and corn; stir well. Make a well in center of mixture. Combine buttermilk and egg; stir well. Add to dry ingredients, stirring just until dry ingredients are moistened.
3. Heavily coat cast-iron cornstick pans with cooking spray, and place in a 400 degrees oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove cornsticks from pans immediately, and serve warm.
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