Corn Sticks

Preparation info
  • Makes about


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • ¾ pint water
  • 1 teaspoon salt
  • 6 oz.


Combine the water and salt in a saucepan and bring to the boil. Pour in the corn meal in a steady stream, and cook, stirring for about 5 minutes, or until the mixture is thick and smooth. Remove from the heat and stir in the cheese, mixing well Cool.

Take out by spoonfuls and form into cigar-shaped cylinders about 3 inches long and 1 inch in diameter. Heat oil or lard in a large, heavy