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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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A preheated cast-iron corn stick pan gives cornbread a crunchy, browned crust. The batter crisps quickly in the hot pan while the inside of the bread bakes slowly and stays moist. Ingredients:
3/4 cup all-purpose flour |
3/4 cup yellow cornmeal |
2 teaspoons baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 1/2 tablespoons sugar |
1/8 teaspoon ground red pepper |
1 (6 1/2-ounce) can whole-kernel corn, drained |
1 large egg, lightly beaten |
1 cup low-fat or nonfat buttermilk |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Combine first 7 ingredients in a medium bowl. Add corn, stirring well; make a well in center of mixture. Combine egg and buttermilk; add to flour mixture, stirring just until moistened.
3. Place cast-iron corn stick pans in a 425° oven for 5 minutes or until hot. Remove pans from oven, and coat with cooking spray. Spoon batter evenly into pans. Bake at 425° for 10 minutes or until lightly browned. Remove corn sticks from pans immediately, and serve warm.
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