3 oz. (1/2 oz.) uncooked yellow cornmeal or white
3 tbsp. all purpose flour
1/2 tsp. granulated sugar
1/4 tsp. each baking soda and salt
1/2 c. buttermilk
1 egg
1/2 c. canned cream style corn
1 tbsp. plus 1 tsp. butter, melted divided

Preheat oven to 400 degrees. In medium mixing bowl, using fork, combine cornmeal, flour, baking soda, and salt set aside. In small mixing bowl, using fork, beat together buttermilk and egg. Stir into cornmeal mixture. Add corn and 2 teaspoons melted butter, stirring to combine.

Using pastry brush, brush remaining melted butter evenly over 12 cast iron corn stick molds. Place molds in oven and let stand until very hot, 2 to 3 minutes. Remove molds from oven and spoon an equal amount of batter (about 2 tablespoons) into each mold. Return molds to oven and bake 20 to 25 minutes (until lightly browned and corn sticks spring back when lightly touched). Remove corn sticks from molds and serve warm or at room temperature. Serve 3 corn sticks per serving.