Hot Mexican Corn Sticks

• 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

1. Combine first 7 ingredients in a large bowl; make a well in center of mixture.
2. Combine corn, buttermilk, egg substitute, chiles and oleo; add to cornmeal mixture, stirring just until dry ingredients are moistened.
3. Coat heavily a cast-iron corn stick pan with Mazola spray.
4. Place in a 425u0b0 oven for 5 minutes.
5. Spoon batter into hot pan, fill 2/3 full.
6. Bake at 425u0b0 for 12 minutes or until golden brown.
7. Remove corn sticks from pan immediately. Yield 15 corn sticks (80 calories, 2.1 fat)

yellow cornmeal, allpurpose, baking powder, baking soda, salt, ground cumin, chili powder, salt, nonfat buttermilk, frozen egg substitute, green chiles, oleo, spray

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249287 (may not work)