Cheese Cornsticks

Cheese Cornsticks

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From the EatingWell Kitchen

Cheesy cornsticks are the perfect accompaniment to your favorite soup or chili.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup nonfat milk
  • 1 large egg white
  • 1 tablespoon extra-virgin olive oil
  • ⅓ cup all-purpose flour
  • ⅓ cup cornmeal, preferably stone-ground
  • ⅓ cup freshly grated Asiago or Parmesan cheese
  • 2 teaspoons baking powder
  • ½ teaspoon sugar
  • ⅛ teaspoon salt


  • Active

  • Ready In

  1. Preheat oven to 425°F. Lightly oil a cast-iron cornstick mold or muffin pan or coat it with cooking spray.
  2. Combine milk, egg white and oil in a measuring cup; stir briskly with a fork until mixed. Whisk together flour, cornmeal, cheese, baking powder, sugar and salt in a medium bowl. Make a well in the center and add the milk mixture. Stir just until combined.
  3. Spoon a heaping tablespoon of the batter into each of 8 cornstick molds or divide the batter among 4 muffin cups. Bake until set and lightly browned, 10 to 12 minutes.

Nutrition information

  • Per serving: 158 calories; 7 g fat(2 g sat); 1 g fiber; 19 g carbohydrates; 6 g protein; 32 mcg folate; 9 mg cholesterol; 2 g sugars; 137 IU vitamin A; 0 mg vitamin C; 143 mg calcium; 0 mg iron; 460 mg sodium; 56 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1½ fat

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