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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (11.5-ounce) packages refrigerated cornbread sticks |
1/2 cup water |
3 tablespoons butter or margarine |
1 large egg, separated |
1/2 cup grated parmesan cheese, divided |
1 cup instant potato flakes |
1/2 cup whipping cream |
2 teaspoons ground red pepper |
1 teaspoon dried parsley flakes |
ground red pepper |
Directions:
1. Unroll cornbread sticks, and separate at perforations. Flatten into 5- x 2-inch strips.
2. 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.
3. 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.
4. Bake at 375° for 10 to 12 minutes or until light golden. Cool on wire racks.
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