Cheese Cornsticks

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

4 servings, 2 cornsticks or 1 muffin each

Active Time: 20 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

1/3 cup nonfat milk
1 large egg white
1 tablespoon extra-virgin olive oil
1/3 cup all-purpose flour
1/3 cup cornmeal, preferably stone-ground
1/3 cup freshly grated Asiago or Parmesan cheese
2 teaspoons baking powder
1/2 teaspoon sugar
1/8 teaspoon salt

Preparation

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.

Nutrition

Per serving: 158 calories; 7 g fat (2 g sat, 3 g mono); 9 mg cholesterol; 19 g carbohydrates; 6 g protein; 1 g fiber; 462 mg sodium; 59 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 fat