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, lightly 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 in a 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. Makes 1 1/2 dozen or use muffin pan and make 15 muffins.