Grease a pan having 6 to 8 corn stick shapes (or twelve 2.5 inch muffin cups); set aside.
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.
Combine the eggs, milk and cooking oil or melted shortening in another bowl. Add egg mixture A at once to dry mixture. Spoon batter into the prepared pans, filling pans 2/3 full.
Bake in a 425' oven for 12 to 15 minutes or until brown.
Makes 24 to 26 corn sticks or 12 muffins.
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