Stir together:
1 cup whole wheat flour
1 T. baking powder
1/2 tsp. salt
1/2 cup yellow cornmeal
Blend separately:
1/4 cup peanut butter
2 T. honey
1 egg, beaten
2/3 cup milk
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Stir liquid into the dry
ingredients, fill oiled
cornstick, gem, or shallow
muffin pans 2/3 full. Bake
at 425F 12-15 minutes.
These cornsticks are not too
sweet. They accompany vegetable
soups or stews very nicely.