Corn Sticks are versatile and tasty. Dip them in salsa for an appetizer or use as a quick snack. Ready is less than 1 hour.
- 1 pkg. (12 oz.) STOUFFER'S Corn Souffle, 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.
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.
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Cajun Cheese sticks
We loved it my husband says this is a game and everyday fav of his. I do add shredded cheese his fav is pepper jack and minced shrimp, crab, or crawfish make it a cajun yummer. From bayou land with much love to all!
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