1 1/4 c. cornmeal
3/4 c. all-purpose flour
1 tbsp. & 1 tsp. baking powder
3/4 tsp. salt
1 tbsp. sugar
2 eggs, lightly beaten
1 c. milk
1/4 c. vegetable oil

Combine first 5 ingredients, mixing well. Combine remaining ingredients stirring just until moistened. Place a well greased cast- iron corn stick pan in a 425 degree oven for 3 minutes or until hot. Remove pan from oven and spoon batter into pan filling 2/3 full. Bake at 425 degrees for 12 minutes or until lightly browned. Yield: 1 1/2 dozen.

QUICK CORN MUFFINS:

Season muffin pans as for corn sticks. Spoon batter into pans filling 2/3 full. Bake as for corn sticks. Makes 15 muffins.