Olive Rosemary Corn Sticks

Prep Time: 10 min
Cooking Time: 15 min
Serving size: 10-14 corn sticks

Ingredients:

1(6 oz.) package Martha White® Buttermilk Cornbread Mix
2/3 cup milk
2 tablespoons Crisco® Pure Corn Oil, or any one of Crisco's cooking oils
3 tablespoons Kalamata olives, chopped
1/4 teaspoon dried rosemary, or 3/4 tsp chopped fresh rosemary
2 tablespoons Parmesan cheese, shredded

Preparation Directions:

1. Heat oven to 450º F

2. Grease corn stick pan and place in oven to heat for 8 to 10 minutes.

3. In a medium bowl, combine all ingredients, except cheese; stir until well blended.

4. For thin crisp sticks, fill hot corn stick molds 1/3 full. For thicker corn sticks, fill molds 1/2 full.

5. Sprinkle with cheese. Bake at 450º F. for 8 to 12 minutes or until brown.

> Back to Savory Southern Side Dishes
> Back to Mobile Recipes Home