Sour Cream Corn Sticks

In a bowl, sift together the first 5 ingredients; set aside. Beat egg andbutter or shortening together. Add egg mixture, sour cream and cream-stylecorn to dry ingredients; stir until dry ingredients are blended. Fold inniblet corn. Fill well-greased corn stick pans three-fourths full. Bake in apreheated hot oven (425° F.) for 15 to 20 minutes, or until done.

Variation: Fill greased 2 3/4-inch diameter muffin pans three-fourths fullof batter. Bake as previously directed.

Or, combine 1 (8-ounce) package corn muffin mix, 1 egg, slightly beaten, 1/2cup sour cream or reduced-fat sour cream and 1/2 cup cream style corn in amedium bowl, mixing well. Fold in one drained (8 1/2-ounce) can niblet corn.

Fill corn stick pans and bake as previously directed.