Hot Mexican Corn Sticks - cooking recipe

Ingredients

3/4 c. yellow cornmeal
3/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cumin
1 tsp. chili powder
1 (8 3/4 oz.) can no-salt added whole kernel corn, drained
1/2 c. nonfat buttermilk
1/4 c. frozen egg substitute, thawed
1/4 c. canned chopped green chiles, drained
2 Tbsp. oleo, melted
Mazola spray

Preparation

Combine first 7 ingredients in a large bowl; make a well in center of mixture.
Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened.
Coat heavily a cast-iron corn stick pan with Mazola spray.
Place in a 425\u00b0 oven for 5 minutes.
Spoon batter into hot pan, fill 2/3 full.
Bake at 425\u00b0 for 12 minutes or until golden brown.
Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)