Puerto Rican Surullos (Cornbread Sticks with Cheese)


  • 2 cups water
  • 2 tsp kosher salt
  • 1 1/2 cups yellow cornmeal
  • 1 cup grated Machengo cheese or Edam
  • Combine water and salt in a saucepan. Heat to boiling and remove from heat. Stir in cornmeal and whisk well to combine.
  • Return to stove and cook over medium heat until cornmeal mixture separates from bottom of the pan.
  • Remove from heat again, then fold in the cheese. Let cool.
  • Heat oil to 360-375 degrees, then scoop cornmeal by spoon fulls and shape into cylinders about 3 inches long.
  • Slice the sticks into hot oil and fry until golden on all sides, using a fork to roll sticks to make sure that they cook evenly.
  • Drain on a wire rack or on paper towels. A wire rack is better.
  • Serve warm.
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