Combine first 5 ingredients, mixing well. Combine remaining ingredients; add to dry ingredients, stirring just until moistened. Place a well-greased cast-iron corn stick pan in a 425 degree oven for 3 minutes or until hot. Remove pan from oven; spoon batter into pan, filling two-thirds full. Bake at 220ºC or dozen minutes or QUICK CORN MUFFINS: Season muffin pans as for corn sticks. Spoon batter into pans, filling two-thirds full. Bake as for corn sticks. Makes 15 muffins. NOTES : Bake Quick Corn Sticks to go with homemade soups and traditional Southern dinners. ----