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
Preheat oven to 425°F. Lightly oil a cast-iron cornstick mold or muffin pan or coat it with cooking spray.
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.
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.