|All purpose flour||1 Cup (16 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Baking powder||4 Teaspoon|
|Canned cream style corn||8 3⁄4 Ounce (1 Can, Golden)|
|Milk||1⁄2 Cup (8 tbs)|
|Salad oil||1⁄4 Cup (4 tbs)|
1. Preheat oven to 425°F. Grease 14 corn-stick molds.
2. In large bowl, combine first 5 ingredients. In small bowl, beat together corn, milk, salad oil, and egg. With spoon, stir corn mixture into dry ingredients until batter is just blended (batter will be lumpy).
3. Spoon batter into molds, filling each three-fourths full. Bake 12 to 15 minutes until toothpick inserted in center comes out clean; cool in molds on wire rack 10 minutes. Remove from molds; serve warm. Or cool on wire rack to serve later; reheat if desired.