2 c. self-rising yellow cornmeal
1/2 c. cooking oil
1/2 tsp. salt
2 eggs (may use only whites if cholesterol is problem)
1/2 c. self-rising flour
2 c. buttermilk

Combine all ingredients, and mix well. Heat greased, heavy iron corn stick pans until very hot and sizzling. Pour batter into hot pans. Place on 425 degree oven immediately. Bake 15 to 20 minutes. Serve piping hot with plenty of butter, if your low-cholesterol diet demands it.

Corn Sticks are exceptionally good when served with New River Chili.