1 c. all-purpose flour
3 tbsp. sugar
2 tsp. baking powder
3/4 tsp. salt
1 c. yellow cornmeal
1 well beaten egg
1 (8 3/4 oz.) can cream style corn
3/4 c. milk
2 tbsp. cooking oil

Stir together the all-purpose flour, sugar, baking powder and salt; stir in yellow cornmeal. Blend together well beaten egg, cream-style corn, milk and cooking oil; add to dry ingredients. Stir just until moistened.

Preheat corn-stick pans in oven, then grease generously. Fill prepared corn-stick pans 2/3 full with batter. Bake at 425 degrees until done, about 20 minutes. Makes about 18 corn sticks.