The best delicious Tasso Cheese Cornbread Sticks recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Tasso Cheese Cornbread Sticks recipe today!
Hello my friends, this Tasso Cheese Cornbread Sticks recipe will not disappoint, I promise! Made with simple ingredients, our Tasso Cheese Cornbread Sticks is amazingly delicious, and addictive, everyone will be asking for more Tasso Cheese Cornbread Sticks.
What Makes This Tasso Cheese Cornbread Sticks Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Tasso Cheese Cornbread Sticks.
Ready to make this Tasso Cheese Cornbread Sticks Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/4 c Vegetable oil 1/2 c All-purpose flour
4 Green onions; minced 2 ts Baking powder
-green and white parts 1/2 ts Baking soda
5 oz Cheddar cheese; grated 1/2 ts Salt
-(abt 1 1/4 cups packed) 2 lg Eggs; room temp
1/4 lb Tasso, andouille or 1 c Milk; room temp
-other smoked sausage 2 lg Garlic cloves; minced
-minced, fried til crisp 2 Jalape?o peppers; minced
1 1/2 c Fine yellow cornmeal
Pour 1 tablespoon of oil onto the bottom of a 15×10-inch jelly roll
pan; spread over bottom and sides. Put the pan in the oven and
preheat oven to 400?F. In a small bowl, mix 1/4 cup each of the green
onions, cheese and cooked sausage and set aside.
In a large bowl, sift together the cornmeal, flour, baking powder,
baking soda and salt. In a medium bowl, lightly beat the eggs. Stir
in the milk, garlic, jalape?o peppers and remaining oil.
Pour the milk mixture into the cornmeal mixture, add the remaining
green onions, cheese and sausage and stir just until the dry
ingredients are moistened, about 1 minute.
Carefully remove the preheated pan from the oven. Pour in the batter,
spreading evenly; the depth of the batter will be quite thin. Sprinkle
evenly with reserved green onion mixture. Bake until golden brown,
about 15 minutes.
Remove the cornbread from the oven and let stand for 5 minutes. Use a
serrated knife to cut the cornbread into 24 fingers (3 3/4 x 1 1/4
inches), cutting 8 strips lengthwise and 4 strips crosswise. Serve
warm.
The cornsticks may be covered and refrigerated for up to 2 days. To
recrisp, arrange the sticks 1 inch apart, on 2 large baking sheets.
Bake in a preheated 425?F oven until crisp and lightly browned, 5 to
10 minutes.
Simply Seafood Fall 1993
Yields
6 servings
Leave a Reply