2 c. biscuit mix (Jiffy or Bisquick)
4 tbsp. butter (butter)
1 c. creamed corn (sm. size, 8 3/4 oz. can)
Grated Parmesan cheese

Melt the butter in a jelly roll pan in preheated 425 degree oven. Mix together biscuit mix and corn. Turn on lightly floured surface and knead the dough 15 strokes. Pat into a 6 x 10 inch rectangle. Cut in half lengthwise, then cut each half into 10 vertical strips. Sprinkle top with grated cheese. Bake until golden brown, 10 to 12 minutes. Serve piping hot.