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Corn Bread Strips

 Corn Bread Strips
"I discovered this recipe over 30 years ago and have used it ever since," remarks Patricia Kile of Elizabethtown, Pennsylvania. With just three ingredients, the corn-flavored strips couldn't be simpler. Toasty from the oven, they are wonderful with a soup or salad.
10 ServingsPrep/Total Time: 30 min.


  • 2 cups biscuit/baking mix
  • 1 can (8-1/4 ounces) cream-style corn
  • 3 tablespoons butter, melted


  • In a bowl, combine biscuit mix and corn until mixture forms a ball.
  • Turn onto a lightly floured surface and knead 10-12 times. Pat into
  • a 10-in. x 6-in. rectangle. Cut into 3-in. x 1-in. strips; roll in
  • butter.
  • Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at
  • 450° for 12-14 minutes or until golden brown. Serve warm.
  • Yield: 20 strips.
Nutritional Facts: 1 serving (2 each) equals 145 calories, 7 g fat (3 g saturated fat), 9 mg cholesterol, 406 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.