These corn sticks are wonderful with a
bowl of chili
Corn
Sticks
- 1 (12-ounce) package frozen
corn soufflé, defrosted according to package directions
2 cups all-purpose baking mix
1/2 teaspoon granulated sugar
1/2 teaspoon salt
6 tablespoons butter, melted
- Preheat oven to 450°F
(230°C).
- Combine baking mix, sugar
and salt in medium bowl. Add corn soufflé; stir.
- Turn dough onto well-floured
surface; knead about 12 times. Roll dough into 6 x 10-inch rectangle.
Cut into 1 x 3-inch strips. Pour butter onto 15 x 10-inch jelly
roll pan; roll corn sticks in melted butter and arrange 1/2-inch
apart.
- Bake for 15 minutes.
Makes 9 servings.
Recipe is
the property of Nestlé® and Meals.com, used with permission.
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