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Recipe Summary

Yield:
about 2 1/2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Unroll cornbread sticks, and separate at perforations. Flatten into 5- x 2-inch strips.

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  • Bring 1/2 cup water and butter to a boil in a medium saucepan; reduce heat to low, and stir in egg yolk, 6 tablespoons Parmesan cheese, and next 4 ingredients. Remove mixture from heat.

  • Place 1 tablespoon potato mixture on each cornbread strip. Fold cornbread over, pressing edges to seal. Brush with lightly beaten egg white, and sprinkle with remaining 2 tablespoons Parmesan cheese and ground red pepper. Place bites on baking sheets.

  • Bake at 375° for 10 to 12 minutes or until light golden. Cool on wire racks.

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