Chili Corn Sticks

1 3/4 cups enriched self-rising cornmeal
1 1/2 cups drained kidney beans
1 Tbsp. sugar
2 tsp. chili powder
1 tsp. garlic salt
1/8 tsp. pepper

Combine these ingredients:
2 eggs beaten
3/4 to 1 cup tomato juice
3 Tbsp. melted oil or shortening

Blend the liquid ingredients. Add all at once to the cornmeal mixture and stir until just blended.

If necessary, add more tomato juice to make a medium batter. Fill well-greased corn stick pan to the top.

Bake in hot oven (425 degrees F.) for 25 to 30 minutes or until golden brown.

Yields: 14 Sticks