1 c. yellow cornmeal
1/4 c. sugar
1 tsp. salt
1 lg. egg
1/2 tsp. fresh dill, chopped fine
1/4 tsp. dried rosemary, ground
1/4 tsp. baking soda
1/4 c. yogurt
1 c. flour
1 tbsp. baking powder
1/4 c. oil with 2 tbsp. butter in it
3/4 c. milk

Combine the dry ingredients in a food processor. Add the oil and blend with the knife until the oil is fully mixed, about 10 seconds. Add the egg, milk and yogurt and blend another 10 seconds or until thoroughly blended.

Butter the bottom and sides of an 8x8 pan, preferably glass. Pour in the batter and settle by jiggling slightly. Cook for 30 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes before serving with stew or chili.

For a richer taste, add 1/4 - 1/2 ounce can of chopped olives, drained, to the batter; stir briefly. Serves 6.