1 1/4 c. meal
3/4 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
dash of red pepper
3/4 c. buttermilk
1 (8 oz.) whole corn
1 (4 oz.) can green chiles
2 egg whites
1/2 c. (2 oz.) shredded sharp Cheddar cheese
vegetable cooking spray

Combine first 2 ingredients into a medium bowl. Make a well in the center of mixture. Combine buttermilk and next 3 ingredients. Add to dry ingredients, stirring just until moistened. Fold in cheese. Spoon into a muffin pan or a corn stick pan, filling about 2/3 way full.

Bake at 425°F for 18 to 20 minutes or until golden brown.

Makes about 16 sticks.