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

Combine first 5 ingredients, mixing well. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Place a well-greased, cast iron corn stick pan or muffin pan in 425 degree oven for 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling 2/3 full. Bake at 425 degrees for 12 minutes or until lightly browned. Yield: 18 sticks or 15 muffins.