1 c. yellow cornmeal
2 tbsp. brown sugar
1 tsp. salt
1/2 tsp. dried salad herbs
Dash of cayenne pepper
1 c. plus 1 tbsp. flour
5 tsp. baking powder
1/2 tsp. ground cumin
2 tbsp. parsley (dried or fresh)
2 eggs, beaten
1 c. milk
1/4 c. olive oil
1 (2 oz.) jar pimentos, diced
1/2 c. diced Monterey Jack cheese
1 (4 oz.) can diced green chilies

In large bowl, combine cornmeal, brown sugar, salt, salad herbs, cayenne pepper, flour, baking powder, cumin, and parsley. In small bowl, combine eggs and milk. Add olive oil, pimentos, Jack cheese, and green chiles. Add wet mixture to dry. Add 1 cup spaghetti or acorn squash, cooked and mashed. Put in 9x13 inch greased pan. Bake at 425 degrees for 25-30 minutes.