1 cup all-purpose flour
¼ cup granulated sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup cornmeal mix
1 egg, well-beaten
1 small can cream-style corn
1 cup buttermilk
1/3 cup salad oil or bacon drippings
Oven: 425 °
Sift flour, sugar, baking powder and salt together into large bowl; stir in cornmeal mix. Combine milk, egg, oil and egg; add to dry ingredients, stirring just until moistened. Grease and preheat cast iron corn stick* pan in oven then fill molds 2/3 full. Bake about 20 minutes or until browned at edges.
*Muffin pan may be substituted
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