1 1/2 c. cornmeal
1 c. flour
1 pkg. dry yeast
1 tbsp. sugar
1 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs, beaten
2 c. buttermilk
1/2 c. vegetable oil

Combine first 7 ingredients in a large bowl. Combine eggs, buttermilk, and oil; add to dry ingredients, stirring until batter is smooth. Spoon the batter into well greased cast iron cornstick pans, filling half full. Bake at 450 degrees for 12 to 15 minutes. Yield 3 dozen.