1/2 c. corn meal
1 tsp. salt
1/4 c. water
1 c. Cheddar cheese, grated
1 1/2 c. flour, sifted
2/3 c. shortening
2 tbsp. butter, melted

Sift together into a bowl the cornmeal, flour and salt. Cut in the shortening until it resembles coarse crumbs. Add water a little at a time, stirring in and only using enough to form dough that holds together. Let rest 5 minutes. Divide dough in 6 parts. Roll one part at a time on floured board to form rectangle about 4 x 20 inches. Brush with melted butter, sprinkle with grated cheese. Roll up like jelly roll and cut into four sticks. Place on ungreased baking sheet. Repeat for other portions of dough. Bake 20 minutes at 425 degrees.