1 1/4 c. sifted flour
1/4 c. sugar
3 tsp. baking powder
1 tsp. salt
3/4 c. corn meal
2 eggs
2/3 c. milk
1/3 c. salad oil

Sift flour, sugar, baking powder and salt. Stir in corn meal. Beat eggs with fork; beat in milk and oil. Add to dry ingredients all at once. Stir just until flour is moistened. Turn into greased 8-inch square pan. Bake at 425 degrees for 25 minutes. Cut into squares; serve hot. Yield: 9 servings.

MUFFINS:

Fill about 12 well-greased 2 1/2 inch muffin pans 2/3 full. Bake as directed.