If you don't have corn stick pans, bake the bread in a rectangular pan and slice.

1 c. unsifted all-purpose flour
1 c. yellow cornmeal
1 tbsp. double-acting baking powder
3/4 tsp. salt
1/3 c. sugar
1 c. buttermilk
1/4 c. salad oil
2 eggs

Preheat oven to 425 degrees. Grease 2 corn stick pans.

In medium bowl, combine dry ingredients. In a 2-cup measure, combine remaining ingredients and beat until well combined. Pour liquid into dry ingredients and mix until moistened. Evenly spoon batter into prepared pans, filling each 2/3 full. Bake for 12 to 15 minutes, or until toothpick inserted in the center comes out clean. Remove from pans and serve immediately. Makes 14 corn sticks. About 135 calories each.