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Corn Sticks

2 eggs
1 cup Bisquick Baking Mix
1 cup cornmeal
1 1/2 cup buttermilk
2 tablespoons salad oil

Heat oven to 450 degrees. Heat 12 generously greased corn stick pans,
medium muffin cups or square pan, 9 x 9 x 2 inches, in oven. Beat eggs with
rotary beater until fluffy. Beat in remaining ingredients just until
smooth. Pour or spoon batter into hot pans. Bake corn sticks and muffins
15 - 20 minutes, corn bread 20 - 25 minutes. Serve piping hot and if you
like, with butter.
Makes 12 servings.

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