Whole Grain Corn Sticks

My husband has made two wonderful batches of corn sticks in the last couple of weeks.  This recipe combines two sources of whole grains: corn meal and white whole grain flour.  If you don't have the white whole grain flour, use 1/2 cup white flour and 1/2 cup whole grain flour.  (You can use all white flour, but the nutrient density will be a bit lower.)

Whole Grain Corn Sticks

Heat oven to 425 degrees.
Coat corn stick pans or 9" X 9" square pan with cooking spray.
Whisk together in a bowl:
     1 cup cornmeal
     1 cup white whole wheat flour
            (or 1/2 c whole wheat
             flour+1/2 c white flour)
     1 Tbsp baking powder
     1/2 tsp salt
In a small bowl, blend:
    2 eggs
    1 cup non-fat milk
    3 Tbsp canola oil
    3 Tbsp honey or brown sugar
Pour liquids into the dry ingredients.
     Stir until just blended.  (Over stirring will create a tougher bread.)
For corn sticks:
     Fill molds 2/3 full with batter
     Bake for 12 - 15 minutes
     Makes 16 sticks
For corn bread:
     Pour into prepared square pan.
     Bake for 20-25 minutes, or until a toothpick poked in the center comes out clean.
     Cut into 16 pieces.

For Double Corn Sticks:
     Stir 1 cup corn kernels into batter just before pouring into pan.

Nutritional Data:
     1 stick or 1 piece:
         135 calories
             6 g. fat
            16 g. carbohydrate
              1 g. fiber
              6 g. protein
     Exchanges:  1 starch + 1 fat