My husband loves good old-fashioned home cooking and I love the fancy stuff. This is one recipe that satisfies us both. It is great with a hearty soup, with eggs for breakfast, or as a bread course with dinner. I serve it with butter or with a dollop of sour cream and a sprig of cilantro.

Note: You can do the same with a corn bread mix, but like any bread made from scratch, the result is fresher and more flavorful, plus there's no throwaway packaging and no artificial ingredients 1 c. corn meal 4 tbsp. sugar (optional, but sugar makes bread less crumbly) 1 egg 5 tsp. baking powder 1 c. milk 1 tbsp. butter, melted (butter is fine) 1/2 c. grated Jack or Cheddar cheese 1/4 c. of your favorite salsa

Preheat the oven to 350 degrees. Mix the dry ingredients well. Melt the butter while beating the egg in a bowl. When egg is beaten, add the milk and mix well. Add the butter quickly, mixing constantly. Add the egg/milk/butter mixture to the dry ingredients and beat well. Pour half the batter into a greased and floured loaf pan. Sprinkle half of the cheese and half of the salsa over the batter. Swirl gently with a knife. Pour the remaining batter into the loaf pan. Add the rest of the cheese and salsa. Swirl them gently into the batter. Bake for 30 minutes or until a clean knife or toothpick comes out almost clean. Remove from oven and cool for ten minutes. Remove from pan and serve.