>From the Cooking.com website...
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Cheese Cornsticks
Source: © EatingWell Magazine
4 servings, 2 cornsticks or 1 muffin each
RECIPE 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
RECIPE METHOD
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.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Facts
4 servings, 2 cornsticks or 1 muffin each
Facts per Serving
Calories:158 Fat, Total:7g Carbohydrates, Total:19g
Cholesterol:9mg Sodium:462mg Protein:6g
Fiber:1g % Cal.. from Fat:40% % Cal. from Carbs:48%
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~~~***Rhonda G in Missouri***~~~
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