3 doz. small chicken drumsticks
1 c. butter
2 c. yellow cornmeal
1 tbsp. salt
1 1/2 tsp. chili powder

Melt 1/2 cup butter in each of two 15 1/2 x 10 1/2 inch jelly roll pans. Pour butter into a small deep bowl. Combine cornmeal, salt and chili powder in another bowl. Dip drumsticks in butter. Roll in cornmeal mix. Shake off excess cornmeal. Place on buttered jelly roll pans. Bake at 425 degrees for 30 minutes.