1 1/2 cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon granulated sugar
2 eggs, lightly beaten
1 1/2 cups buttermilk
1/4 cup vegetable oil or bacon drippings

Combine first 6 ingredients in a large bowl. 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 F oven for 3 minutes or until pan is hot. Remove pan from oven; spoon batter into pan, filling three-fourths full. Bake at 450 degrees F for 15 minutes or until lightly browned.

Makes 18.

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