Chili Cheese Cornsticks
Yield
6 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
cornmeal
yellow |
|
| 1 | large |
eggs
|
|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
cheddar cheese
shredded |
|
| 1 | tablespoon |
baking powder
|
|
| 2 | tablespoons |
green chili peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
cornmeal
yellow |
|
| 1 | large |
eggs
|
|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
cheddar cheese
shredded |
|
| 15 | ml |
baking powder
|
|
| 3E+1 | ml |
green chili peppers
chopped |
|
Directions
Beat egg, milk and ¼ cup vegetable oil.
Add dry ingredients, stirring only to mix.
Toss in cheese and chilies.
Bake in greased pans at 425 degrees F for 15 minutes.
