Preheat oven to 400°F (200°C).

Grease a 14 corn stick mold pan very well.

Place the greased corn stick pan in the oven while preparing the batter to preheat it.

In a large bowl, combine corn meal, flour, sugar, baking powder, and salt.

Heat salad oil in a small skillet.

Add diced red bell pepper and thinly sliced green onions to the skillet and cook until tender.

Remove the skillet from heat.

Stir in cream-style corn and milk into the cooked vegetables.

Add the egg and mix until well combined.

Pour the wet ingredients into the dry ingredients and stir until just blended; do not overmix.

Spoon the batter into the preheated corn stick molds, filling each mold evenly.

Bake for 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

Cool the corn sticks in the molds on a wire rack for 5 minutes.

Carefully remove the corn sticks from the molds.

Serve warm.