Title: Corn Sticks or Corn Bread
 Categories: Breads
      Yield: 6 servings
 
      1 tb Bacon drippings or vegetable
           -shortening
      2 c  Finely ground white or
           -yellow cornmeal
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      2    Eggs, lightly beaten
  1 1/2 c  Buttermilk or 1 percent milk
 
  Preheat oven to 425 degrees.
  
  Grease 2 corn stick pans or a 10-inch cast iron skillet with bacon
  drippings. For crisp crust, heat greased pans 5 to 10 minutes in
  preheated oven, or until batter sizzles when it hits the pan.
  Meanwhile, stir cornmeal and baking powder with soda in mixing bowl.
  Beat eggs with buttermilk and stir into dry ingredients. Spoon batter
  into hot corn stick pans or skillet, and bake 15 to 20 minutes for
  corn sticks; 25 to 30 minutes for corn bread; or until browned and
  pulling from sides of pan. Serve immediately.
  
  Per corn stick: 105 calories, 3 grams protein, 17 grams carbohydrate,
  2 grams fat, 33 milligrams cholesterol, 87 milligrams sodium.
  
  Francis Price writing in the Oregonian's FOODday, 1/12/93.