Yield
Makes 5 dozen

How to Make It

Step 1

Prepare Cornbread Crust Batter, adding 1 cup (4 ounces) shredded Cheddar cheese and 1 (7-ounce) jar drained, diced pimiento.

Step 2

Heat oven to 450°, and place cast-iron miniature corn stick pans in oven; heat 5 minutes or until hot. Remove pans from oven, and coat with vegetable cooking spray. Spoon batter into hot pans.

Step 3

Bake at 450° for 8 minutes or until golden brown. Remove from pans immediately.

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