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Cheesy Cornbread Sticks
Small Town Friendliness
Many of the towns in Wisconsin were settled over years ago by pioneers of European ancestry. They have gone through logging days when towns were crowded on Saturday nights with lumberjacks. Railroads have come and gone, as have dozens of small family farms. The complexion of the state has changed through time, but one thing that remains constant is its atmosphere of small town friendliness.
The House on the Rock
The House on the Rock is Wisconsin’s #1 privately-owned tourist attraction. Looming atop the 60-foot high Deershelter Rock, it was originally hand-built as a summer home by Alex Jordan. Now a fantastic collection, it includes the original house, a gate house, a mill house with guns, dolls, antique music machines, a nostalgic Street of Yesteryear, a 35-foot doll house…
…the world’s largest carousel, a 45-foot perpetual motion clock, a 56-foot giant cannon, a roomful of automated one-of-a-kind music machines with life-like characters including “The Mikado,” and more and more. This amazing spectacle is located between Spring Green and Dodgeville WI.
- 2 cups
- 1 cup
- 1/3 cup
- 1 1/2 tablespoons
- 1 teaspoon
- 1/4 teaspoon
- 1/2 cup
- 1 1/2 cups
- 1/2 cup
shredded cheddar cheese
- Preheat oven to 400º Generously grease corn stick or cactus shaped cast iron mold. Place greased mold in oven for 8 to 10 minutes.
- In a medium bowl, combine the first 6 ingredients. Cut in shortening until the mixture resembles coarse crumbs.
- In a medium bowl, combine milk, eggs and cheddar cheese. Stir into shortening mixture just until blended.
- Carefully remove hot mold from oven. Carefully fill hot molds almost full. Bake at 400 degrees for 13 to 15 minutes or until golden brown. Remove from oven. Cool corn sticks in pan for 5 minutes. Remove cornbread sticks from pan. Cool on wire racks.