CORN STICKS

Preheat oven to 450 degrees. Brush you corn stick pans with melted butter or con oil and place in the oven to heat.

1 1/2    cups yellow corn meal
2           cups all-purpose flour
1           teaspoon salt
4           teaspoons baking powder
1/2        cup sugar
1/4        cup (1/2 stick) melted butter (or bacon drippings)
2           cups milk
2           eggs, large

Sift the dry ingredients together in one bowl. In a separate bowl beat together the eggs, milk and butter. Pour the liquid into the dry ingredients all at once and mix thoroughly. You'll have a thick batter. When the corn stick pans are sizzling hot, remove them from the oven and spoon batter into each mold. Bake about 15 minutes or until corn sticks are a very light brown on top. Remove the pans from the oven and tip the corn sticks out onto a cooling rack. Brush the pans with more butter and refill them with batter. Bake the next batch.

"Corn Sticks are wonderful as part of a hearty breakfast or when served with soup or chili for dinner. This recipe makes about 40 sticks. I always use at least two corn stick pans to speed up the process."

David Kobos