3 oz. (1/2 c.) uncooked cornmeal
1/2 c. buttermilk
3 tbsp. whole wheat flour
1 egg, divided
1/2 tsp. molasses
1/2 c. cream-style corn
1/4 tsp. baking soda
1 tbsp. + 1 tsp. butter, melted

Preheat oven to 400 degrees. In medium mixing bowl, using fork, combine cornmeal, flour and soda. In a small mixing bowl, using fork, beat together buttermilk, egg, and molasses. Add corn and 2 teaspoons melted butter. Brush remaining melted butter evenly over 12 cast-iron corn stick molds. Place molds in oven and let stand until very hot. Remove from the oven and spoon an equal amount of batter into each mold. Return molds to oven and bake 20-25 minutes. Remove cornsticks from molds and serve warm or at room temperature. If you don't have cornstick molds, use muffin tins or bake in a loaf or even a pie pan.