Here's a deviation from the normal breakfast recipes. These corn sticks are packed with goodness and a good way to spice up your morning. One bite and you'll be feeling downright corny.
3/4 cup whole wheat flour
3/4 cup yellow cornmeal
3 tbsp. freshly grated Pecorino Romano cheese
2 tsp. baking powder
1 1/2 tsp. chili powder
1 tsp. salt
3/4 cup nonfat milk, plus 2 tbsp. nonfat milk
2 tbsp. olive oil
2 tbsp. honey
1 large egg, lightly beaten
3/4 cup corn
1/3 cup minced red onions
2 tbsp. minced jalapeno peppers
Preheat oven to 425 degrees. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Make a well in center of mixture. Combine milk, oil, honey, and egg. Add to flour mixture, stirring just until moist. Fold in corn, onion, and jalapeno. Place a cast-iron corn stick pan in a 425-degree oven for 5 minutes. Remove from oven; immediately coat with cooking spray. Spoon batter into pan. Bake at 425 degrees for 18 minutes, until lightly browned. Serve warm.
You'll need a cast-iron corn stick pan for this recipe.