If using only one corn-stick pan, you may need to refrigerate batter and grease pan between batches.

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2 to 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 2 beaten eggs
• 1 cup milk
• 1/4 cup cooking oil or shortening, melted

1. Grease a pan having 6 to 8 corn stick shapes (or twelve 2-1/2-inch muffin cups); set aside.

2. Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry mixture; set aside.

3. Combine the eggs, milk, and cooking oil or melted shortening in another bowl. Add egg mixture all at once to dry mixture. Spoon batter into the prepared pans, filling pans 2/3 full.

4. Bake in a 425 degree F oven for 12 to 15 minutes or until brown. Makes 24 to 26 corn sticks or 12 muffins.

Nutrition facts per corn stick: 74 cal., 3 g total fat (1 g sat. fat), 19 mg chol., 100 mg sodium, 10 g carbo, 9 g fiber, 2 g pro. Daily values: 1% vit. A, 0% vit. C, 4% calcium, 3% iron.