Cheese Cornsticks

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

Cheese Cornsticks

Makes: 4 servings, 2 cornsticks or 1 muffin each

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  • 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


  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.


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.

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 1/2 fat

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