Fourth of July is rapidly approaching and I find myself thinking about our menu for that day. It seems there are a few unwritten rules for celebrating that historical day, including (but not limited to):
1. Everyone must BBQ
2. Everyone must gather with friends and/or family
3. Everyone must watch fireworks (whether it's put on by your city or by your brother-in-law in your backyard)
4. Everyone must wear shirts with the flag on it
Okay, since I don't always abide by every rule, you can count me out of number four! Anyway, sorry for the digress, back to the menu for our BBQ. Other than the standards of burgers and
chicken and ribs and apple pie, what is more American than corn on the cob? I love it, but find that younger family members (the kids), and sometimes older (the grandparents), have a hard time actually eating corn on the cob as both tend to have missing teeth issues (disclaimer: I am strictly speaking about my family). I have the perfect solution! Cornsticks - similar to cornbread - but packed with actual corn, and baked in a cornstick pan to resemble real corn, your family will love it. A fabulous, and simple, recipe follows:
Grandiose Green Chile Cornsticks
Servings: 14
WHAT YOU NEED:
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
2 tablespoons vegetable oil
2 ounces Eggology fresh egg whites
3/4 cup drained canned whole-kernel corn (about 1 (8-ounce) can)
1 (4 1/2 ounce) can chopped green chiles, drained
cooking spray
INSTRUCTIONS
Preheat oven to 400 degrees.
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil and egg; stir well.
Add to dry ingredients, stirring just until moist. Fold in corn and green chiles.
Coat cast-iron cornstick pans heavily with cooking spray; place in a 400 degrees oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove cornsticks from pans immediately; serve warm.
Serving size: 1 cornstick
1. Everyone must BBQ
2. Everyone must gather with friends and/or family
3. Everyone must watch fireworks (whether it's put on by your city or by your brother-in-law in your backyard)
4. Everyone must wear shirts with the flag on it
Okay, since I don't always abide by every rule, you can count me out of number four! Anyway, sorry for the digress, back to the menu for our BBQ. Other than the standards of burgers and
chicken and ribs and apple pie, what is more American than corn on the cob? I love it, but find that younger family members (the kids), and sometimes older (the grandparents), have a hard time actually eating corn on the cob as both tend to have missing teeth issues (disclaimer: I am strictly speaking about my family). I have the perfect solution! Cornsticks - similar to cornbread - but packed with actual corn, and baked in a cornstick pan to resemble real corn, your family will love it. A fabulous, and simple, recipe follows:Grandiose Green Chile Cornsticks
Servings: 14
WHAT YOU NEED:
3/4 cup yellow cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup skim milk
2 tablespoons vegetable oil
2 ounces Eggology fresh egg whites
3/4 cup drained canned whole-kernel corn (about 1 (8-ounce) can)
1 (4 1/2 ounce) can chopped green chiles, drained
cooking spray
INSTRUCTIONS
Preheat oven to 400 degrees.
Combine first 5 ingredients in a bowl; make a well in center of mixture. Combine milk, oil and egg; stir well.
Add to dry ingredients, stirring just until moist. Fold in corn and green chiles.
Coat cast-iron cornstick pans heavily with cooking spray; place in a 400 degrees oven for 10 minutes. Spoon batter evenly into pans. Bake at 400 degrees for 20 minutes or until lightly browned. Remove cornsticks from pans immediately; serve warm.
Serving size: 1 cornstick
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