1 1/3 c. sifted all-purpose flour
2/3 c. cornmeal
2 tsp. salt
2 tbsp. salad oil
3 tbsp. sugar
1 well beaten egg
2/3 c. cream style canned corn
1 c. milk

Sift together dry ingredients. Combine egg, corn, milk and oil; mix well. Add to dry mixture; stir just until moistened. DO NOT BEAT. Fill well greased, heated corn stick pans. Bake at 425 degrees for 20 minutes. Makes 12.