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You'll need two cast-iron corn stick pans to make these, or if you like, bake the batter in a piping hot 8 to 10-inch cast iron skillet for about 20 to 22 minutes or until nicely browned.

Bacon-Flavored Corn Sticks

1 cup yellow cornmeal

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/2 cup boiling water

1/4 cup plus 2 tablespoons melted bacon drippings - divided use

2 large eggs, beaten

1. Combine the cornmeal, flour, baking powder and salt in a large bowl; stir well.
2. Combine the milk, boiling water, 1/4 cup bacon drippings, and the beaten eggs, mixing well. Add to the flour mixture, stirring until just moistened.
3. Brush two cast-iron corn stick pans with remaining 2 tablespoons drippings. Place pans in a 425*F (220*C) oven for 3 minutes or until very hot. Remove from oven; spoon batter evenly into pans, filling three-fourths full.
4. Bake at 425*F (220*C) fro 18 to 20 minutes or until lightly browned. Remove corn sticks from pans immediately. Serve warm.

Makes 3 1/2 dozen.