"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

CHEESE-CORN STICKS Recipe

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This recipe for CHEESE-CORN STICKS, by , is from The Blackwell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brenda Blackwell-Martin
Added: Tuesday, March 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups water
1/2 tsp salt
1 and 1/2 cups fine yellow corn meal
4 oz Edam cheese grated ( I used chedder, that is all I had available at the time)
Corn or vegetable oil for frying




Directions:
Directions:
1. In a 2 quart saucepan, bring water and salt to a boil. Remove from heat and quickly stir in the corn meal. The mixture will thicken quickly.
2. Return to medium heat, stir in the cheese until melted. Don't let it sit on the heat without stirring or it will stick.
3. Remove from heat and allow to cool.
4. Heat about a half inch of oil in an iron skillet over medium high heat. Allow to get pretty hot before putting bread in. About 375 degrees
5. When the dough is cool enough to handle, shape 1 tablespoon into a ball, then roll in your hands into a cigar shape. Fry the corn sticks in the oil until golden brown. Drain on a wire rack for extra crispiness.

Number Of Servings:
Number Of Servings:
about 15 pieces
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Crispy yummy corn sticks. Great with beans, greens, chili, etc. I got this recipe off a package of fine yellow corn meal. It is very simple to make and very tasty. I have learned that corn bread is very good for you when dieting. It contains a lot of fiber that will keep your system regulated so the fatty stuff does not hang around your belly, hips and thighs. We all know how filling it is so eat up and enjoy!

 

 

 

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