Melt the suet (in the top of a double boiler), let it cool completely; then remelt. Remove it from the heat, add the peanut butter and mix until well blended. Stir in the cornmeal and cracked corn. Spoon this mixture into foil molds, margarine tubs or cupcake liners. Chill. When hard, remove the cakes from the molds and store them in plastic bags in the freezer.

This is a favorite of downy woodpeckers and nuthatches.

Makes six 4" x 4" x 1" cakes, six margarine tub sized cakes or 13 to 20 muffin size cakes.