1 1/2 c. cornmeal
1/2 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. sugar
2 eggs, lightly beaten
1 1/2 c. buttermilk
1/4 c. vegetable oil or bacon drippings

Combine first 6 ingredients. Combine eggs, buttermilk and oil; add to dry ingredients, stirring just until moistened.

Place a well greased cast iron corn stick pan in a 450 degree oven 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling three-fourths full. Bake at 450 degrees for 15 minutes or until lightly browned. Yield: 1 1/2 dozen.

NOTE: To make muffins instead, grease and heat muffin pans as for corn sticks. Spoon batter into pans, filling two-thirds full. Bake as for corn sticks.