1 c. sifted all-purpose flour
2 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 well-beaten egg
1 (8 3/4 oz.) can cream style corn
3/4 c. milk
2 tbsp. salad oil

Sift flour, sugar, baking powder and salt together; stir in cornmeal. Blend egg, corn, milk and salad oil; add to dry ingredients. Stir just until moistened. Preheat cornstick pans in oven, then grease generously. Fill pans 2/3 full. Bake at 425 degrees for about 20 minutes. Makes about 18.