1/2 c. butter
2 c. buttermilk baking mix
1 (8 1/2 oz.) can cream style corn

Preheat oven to 425 degrees. Melt butter in a 9 x 13 inch pan. Set aside. Combine buttermilk baking mix and corn; blend well. Knead dough 5 times on a floured surface. Pat dough into a large rectangle 1 inch thick. Cut into 1 x 3 inch strips. Roll strips in melted butter in pan. Arrange strips 1 inch apart in pan with remaining butter. Bake 10 minutes or until lightly browned and crispy. Freezes well. Makes 1 1/2 dozen.