Fresh Zucchini Cornsticks

Fresh Zucchini Cornsticks

Cornsticks are a crispier, crunchier corn-cob-shaped version of cornbread, baked in an old-fashioned cornstick pan. These are made with fresh-grated zucchini and whole corn kernels and go great with a big bowl of pinto beans. If you don’t have a cornstick pan, you can also bake it as one loaf in a cast iron skillet or greased 9x9 pan.

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Fresh Zucchini Cornsticks


Yield: 14 cornsticks (2 pans)

Cook Time: 1 hour

Ingredients:

  • 1 cup whole-wheat flour, sifted
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup organic, nut, or coconut milk
  • 1 egg
  • 1 tablespoon oil
  • 1 small zucchini, grated (about 1 cup)
  • Kernels from 1 large ear of cooked corn (about 1 cup)
  • 2 tablespoons butter

Directions:

  1. Preheat oven to 375˚.
  2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Add milk, egg, and oil; stir into a smooth batter. Fold in zucchini and corn; set aside.
  3. Cut butter into small cubes, and place one in each cornstick mold; put pan in the hot oven for about 10 minutes, until butter browns. Remove from heat and carefully use a paper towel to spread melted butter to all edges of each mold. Pour extra melted butter into the prepared batter.
  4. Stir batter and place one heaping spoonful in each mold, spreading to fill. It should take about half of the batter to fill the pan once. Bake for about 12 minutes, until edges are browned.
  5. Allow to cool slightly before removing each cornstick with a butter knife. Refill each mold with butter, and repeat to use the rest of the batter.
  6. Serve warm with butter. The cornsticks can also be reheated.